{"title":"长期贮藏中腐竹品质劣化、氧化稳定性及风味演变的动态规律。","authors":"Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He","doi":"10.1016/j.fochx.2025.102760","DOIUrl":null,"url":null,"abstract":"<p><p>This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) (<i>P</i> < 0.05). These oxidative changes contributed to the deterioration of sensory acceptability, quality attributes, and processing performance (<i>P</i> < 0.05). Among the 62 volatile organic compounds (VOCs) identified, ketones were the most diverse, and aldehydes were the most abundant. Relative odor activity value (ROAV) analysis identified five key volatile compounds (ROAV >1) (1-hexanal-M, 1-hexanal-D, 2-methyl butanal-M, 2-methyl butanal-D, and 1-octen-3-one) which can be regarded as typical aroma markers of yuba. This study provides a reference for quality control during yuba storage and supports its industrial development.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102760"},"PeriodicalIF":8.2000,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275054/pdf/","citationCount":"0","resultStr":"{\"title\":\"Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.\",\"authors\":\"Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He\",\"doi\":\"10.1016/j.fochx.2025.102760\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) (<i>P</i> < 0.05). These oxidative changes contributed to the deterioration of sensory acceptability, quality attributes, and processing performance (<i>P</i> < 0.05). Among the 62 volatile organic compounds (VOCs) identified, ketones were the most diverse, and aldehydes were the most abundant. Relative odor activity value (ROAV) analysis identified five key volatile compounds (ROAV >1) (1-hexanal-M, 1-hexanal-D, 2-methyl butanal-M, 2-methyl butanal-D, and 1-octen-3-one) which can be regarded as typical aroma markers of yuba. This study provides a reference for quality control during yuba storage and supports its industrial development.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"29 \",\"pages\":\"102760\"},\"PeriodicalIF\":8.2000,\"publicationDate\":\"2025-07-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275054/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2025.102760\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/7/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2025.102760","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/7/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.
This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) (P < 0.05). These oxidative changes contributed to the deterioration of sensory acceptability, quality attributes, and processing performance (P < 0.05). Among the 62 volatile organic compounds (VOCs) identified, ketones were the most diverse, and aldehydes were the most abundant. Relative odor activity value (ROAV) analysis identified five key volatile compounds (ROAV >1) (1-hexanal-M, 1-hexanal-D, 2-methyl butanal-M, 2-methyl butanal-D, and 1-octen-3-one) which can be regarded as typical aroma markers of yuba. This study provides a reference for quality control during yuba storage and supports its industrial development.
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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