Yang Rui, Zhao Langhan, Wang Wei, Du Qingping, Li Wei, Sun Tongle, Huang Shihao
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.
Foods. 2025 Jun 13;14(12):2084. doi: 10.3390/foods14122084.
This study systematically investigated the impacts of four concentration methods-vacuum freezing concentration (VFC), microwave vacuum concentration (MVC), atmospheric thermal concentration (ATC), and vacuum thermal concentration (VTC)-on the quality and volatile compounds of prune jam. Advanced analytical techniques, including electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and multivariate statistical methods (principal component analysis, partial least squares discriminant analysis), were employed to evaluate physicochemical properties and flavor profiles. Results showed that non-thermal methods (particularly VFC) significantly outperformed thermal methods (ATC/VTC) in nutrient preservation. For instance, VFC retained 91.4% of ascorbic acid and limited dietary fiber loss to 4.55%, while ATC caused up to 60.1% ascorbic acid degradation and 51.75% dietary fiber loss. In terms of color stability, VFC induced a 1.04-fold increase in browning index (BI) and a 2.54-fold increase in total color difference (ΔE), significantly lower than ATC's 1.6-fold BI increase and 7.26-fold ΔE rise. GC-IMS identified 42 volatile compounds, categorized into aldehydes (17), alcohols (9), esters (7), etc. Multivariate analysis screened 15 key flavor compounds (VIP > 1, < 0.05), such as ethyl acetate and methanol, revealing that non-thermal methods better preserved the characteristic sweet-sour flavor and reduced off-flavor formation. These findings highlight VFC's superiority in maintaining nutritional and sensory quality, providing scientific guidance for industrial jam production and flavor optimization in fruit processing.
本研究系统地调查了四种浓缩方法——真空冷冻浓缩（VFC）、微波真空浓缩（MVC）、常压热浓缩（ATC）和真空热浓缩（VTC）——对西梅酱品质和挥发性化合物的影响。采用了先进的分析技术，包括电子舌、电子鼻、气相色谱-离子迁移谱（GC-IMS）以及多元统计方法（主成分分析、偏最小二乘判别分析）来评估理化性质和风味特征。结果表明，非热方法（特别是VFC）在营养成分保留方面显著优于热方法（ATC/VTC）。例如，VFC保留了91.4%的抗坏血酸，膳食纤维损失限制在4.55%，而ATC导致高达60.1%的抗坏血酸降解和51.75%的膳食纤维损失。在颜色稳定性方面，VFC使褐变指数（BI）增加了1.04倍，总色差（ΔE）增加了2.54倍，显著低于ATC的BI增加1.6倍和ΔE增加7.26倍。GC-IMS鉴定出42种挥发性化合物，分为醛类（17种）、醇类（9种）、酯类（7种）等。多变量分析筛选出15种关键风味化合物（VIP>1，<0.05），如乙酸乙酯和甲醇，表明非热方法能更好地保留特征酸甜风味并减少异味形成。这些发现突出了VFC在保持营养和感官品质方面的优势，为果酱工业生产和水果加工中的风味优化提供了科学指导。
