Mu Yihan, Ao Xuan, Zhao Zhichao, Liu Dongwei, Meng Dehao, Chen Luyao, Wang Xue, Lv Zhaolin
College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China.
Lanzhou Petrochemical Research Center, Petrochemical Research Institute, PetroChina, Lanzhou, 730060 China.
J Food Sci Technol. 2024 Oct;61(10):1823-1832. doi: 10.1007/s13197-024-05943-z. Epub 2024 Feb 26.
Pasteurization (PS) causes the abnormal changes in volatiles and off-flavors in juices and limit the commercial production of juices. Herein, the first study on the biochemical reaction of volatile and nonvolatile compounds in response to PS factors during the process of sea buckthorn pulp (SBP) was evaluated. Processing conditions (mainly 80 °C for 20 min) had significant effects on the volatile and nonvolatile compounds. The restricted unsaturated fatty acid metabolism led to the greatest decrease of 20.25% in esters with fruity odor, and furans, smelling like caramel and toast, exhibited the highest increase of 136.40% because of the enhancement of the Maillard reaction. Dimethyl sulfide and dimethyl trisulfide elicited a cooked onion-like off-flavor, generated mainly from Strecker degradation of sulfur-containing amino acids, strengthened by the high pH and sufficient substrates due to the highest consumption rates of 4.66% and 12.01% for organic acids and sugars. Reasonable temperature and time control are crucial to the improvement of the process for PS for the SBP industry.
The online version contains supplementary material available at 10.1007/s13197-024-05943-z.
巴氏杀菌（PS）会导致果汁中挥发性成分和异味发生异常变化，限制了果汁的商业化生产。在此，首次评估了沙棘果肉（SBP）加工过程中挥发性和非挥发性化合物对PS因素的生化反应。加工条件（主要是80°C处理20分钟）对挥发性和非挥发性化合物有显著影响。不饱和脂肪酸代谢受限导致有果香气味的酯类物质含量最大降幅达20.25%，而具有焦糖和烤面包气味的呋喃类物质因美拉德反应增强而含量最高增幅达136.40%。二甲基硫醚和二甲基三硫醚产生类似熟洋葱的异味，主要由含硫氨基酸的斯特雷克降解产生，由于有机酸和糖类的消耗率分别高达4.66%和12.01%，高pH值和充足的底物使其异味增强。合理控制温度和时间对于改进SBP行业的PS加工工艺至关重要。
在线版本包含可在10.1007/s13197-02-05943-z获取的补充材料。
