通过感官引导分离法研究热加工对阿特莫亚(Annona cherimola × Annona squamosa)中苦味物质的影响

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Erh-Kang Luo , Chun-Ting Lin , Chao-Kai Chang , Nai-Wen Tsao , Chih-Yao Hou , Sheng-Yang Wang , Min-Hung Chen , Sheng-Yen Tsai , Chang-Wei Hsieh
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引用次数: 0

摘要

阿特莫亚(Annona cherimola × Annona squamosa)是台湾的一种特色作物。热处理会产生苦味,使季节性生产调整和减少剩余变得复杂。本研究采用了感官引导分离、代谢组学和正交偏最小二乘判别分析(OPLS-DA)等方法来鉴定阿特莫亚的苦味,苦味主要来自儿茶素、表儿茶素三聚体和原花青素。不同的热处理温度(65 °C、75 °C和85 °C)表明,阿特莫亚中的葡萄糖和果糖含量显著下降,而总酚、黄酮类化合物和单宁酸含量显著上升。5- 羟甲基糠醛(5-HMF)的浓度从未加工样品的 23.16 纳克/克增加到 400.71 纳克/克(AP-65)、1208.59 纳克/克(AP-75)和 2838.51 纳克/克(AP-85)。不过,这些水平都低于 5-HMF 苦味阈值 3780 纳克/克。结合质谱分析和感官评估,OPLS-DA 发现在 65 ℃、75 ℃ 和 85 ℃ 下处理的阿特莫亚有明显的苦味,主要苦味成分是原花青素二聚体和三聚体。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Atemoya (Annona cherimola × Annona squamosa) 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.

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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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