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Food Chem

Title:		Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science
Author(s):		Xu K; Zhang Z; Jiang K; Yang A; Wang T; Xu L; Li X; Zhang X; Meng F; Wang B;
Address:		"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Chinese Academy of Inspection and Quarantine, Beijing 100176, China. Shimadzu CO., LTD., China Innovation Center, Beijing 100020, China. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: wangbei@th.btbu.edu.cn"
Journal Title:		Food Chem
Year:		2024
Volume:		20230724
Issue:
Page Number:		136989 -
DOI:		10.1016/j.foodchem.2023.136989
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Chestnuts are known for their unique flavor and nutritional value. However, the flavor changes in chestnuts after processing remain unclear. Multi-intelligent sensory technologies and headspace solid-phase microextraction-arrow gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) combined with multivariate statistical analysis were applied to evaluate the effect of packaging and heat sterilization procedures on the sensory quality of chestnuts. The results showed that the significant variations (p < 0.05) between the different chestnut processing methods were revealed via the electronic eye (E-eye), electronic nose (E-nose), and electronic tongue (E-tongue). The packaging had a more significant influence on the sensory quality of the chestnuts than heat sterilization procedures. HS-SPME-Arrow-GC-MS identified 83 volatile compounds. The processed chestnuts exhibited higher aldehyde, ester, and alkene concentrations, while N(2) packaging was more favorable to flavor elicitation and retention. Therefore, combining intelligent sensory techniques with GC-MS can rapidly determine the chestnut quality and guide industrial production"
Keywords:		Gas Chromatography-Mass Spectrometry/methods *Electronic Nose Solid Phase Microextraction/methods Multivariate Analysis Aldehydes/analysis *Volatile Organic Compounds/analysis E-eye E-nose E-tongue HS-SPME-Arrow-GC-MS Sensory quality;
Notes:		"MedlineXu, Kunli Zhang, Zheting Jiang, Kexin Yang, Aolin Wang, Tielong Xu, Lingyun Li, Xiaodong Zhang, Xiaoli Meng, Fanyu Wang, Bei eng England 2023/08/13 Food Chem. 2024 Jan 15; 431:136989. doi: 10.1016/j.foodchem.2023.136989. Epub 2023 Jul 24"