Power ultrasound enhanced the flavor quality of tomato juice.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-01-31 DOI:10.1002/jsfa.14161

Jingtong Guo, Lihong Wu, Yujing Sun, Le Zhang, Xingqian Ye

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引用次数: 0

Abstract

Background: The loss of flavor in modern tomato cultivars represents a great challenge for the food industry. This study investigated the potential of power ultrasound as an innovative approach to improve tomato juice flavor by releasing bound volatiles.

Results: It was found that power ultrasound offered a more viable, environmentally friendly technique for enhancing the aroma of tomato juice compared with enzymatic or acid hydrolysis methods. There were significant differences in the released aromas among these three methods: Ultrasound primarily released alcohols and esters, with the characteristic volatiles being trans-2-hexenol and 6-methyl-5-hepten-2-one. Enzymatic hydrolysis primarily released glycosides such as alcohols and aldehydes, with the characteristic volatiles being hexanal, 6-methyl-5-hepten-2-one, β-damascenone, methyl salicylate and phenylethyl alcohol. Acid hydrolysis mainly released ketones and alkenes, with the characteristic volatiles being hexanal, 6-methyl-5-hepten-2-one, β-damascenone, methyl salicylate and trans-2-hexenol. Ultrasound parameters could be varied to improve the level of flavors of tomato juice with the optimal parameters being 40 °C, 10 min, 600 W L^-1 ultrasound density and 50% duty cycle.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.