Luo Erh-Kang, Lin Chun-Ting, Chang Chao-Kai, Tsao Nai-Wen, Hou Chih-Yao, Wang Sheng-Yang, Chen Min-Hung, Tsai Sheng-Yen, Hsieh Chang-Wei
Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan.
Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan.
Food Chem X. 2024 Sep 11;24:101817. doi: 10.1016/j.fochx.2024.101817. eCollection 2024 Dec 30.
Atemoya () is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers.
凤梨释迦（）是台湾的一种特色作物。热处理会导致苦味产生，使得季节性生产调整和减少过剩产品变得复杂。在本研究中，采用感官引导分离、代谢组学和正交偏最小二乘法判别分析（OPLS-DA）来鉴定凤梨释迦中源自儿茶素、表儿茶素三聚体和原花青素的苦味。不同的热处理（65℃、75℃和85℃）表明，凤梨释迦中的葡萄糖和果糖含量显著降低，而总酚、黄酮类化合物和单宁含量显著增加。5-羟甲基糠醛（5-HMF）的浓度从未处理样品中的23.16 ng/g增加到400.71 ng/g（AP-65）、1208.59 ng/g（AP-75）和2838.51 ng/g（AP-85）。然而，这些水平低于5-HMF的苦味阈值3780 ng/g。结合质谱分析和感官评价，OPLS-DA显示，在65℃、75℃和85℃下处理的凤梨释迦表现出显著的苦味，主要苦味成分是原花青素二聚体和三聚体。
