| Title: | Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols |
| Author(s): | Liu F; Chen Y; Chen J; Xu E; Pan H; Chen S; Ye X; Cheng H; |
| Address: | "College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China. Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China. College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China. Electronic address: huancheng@zju.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.136644 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Bayberry juice is favored for its unique taste and flavor, while heat sterilization tends to reduce the aroma quality during processing, which limits its acceptability to consumers. To address this issue, we use exogenous polyphenols to regulate flavor compounds to improve the product quality. Total 13 differential key aroma-active compounds were identified between fresh bayberry juice (FBJ) and heat-sterilized bayberry juice (HBJ) using aroma extract dilution analysis (AEDA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and odor activity values (OAVs). Further, eight polyphenols were added to investigate their influences on the aroma quality of HBJ respectively. The results showed that all tested polyphenols could maintain the aroma profile of HBJ closer to FBJ and improve the odor preference of HBJ, among which resveratrol and daidzein were most effective. Their aroma molecular regulatory mechanism involved enhancing the characteristic aroma of bayberry and reducing the certain off-flavored compounds produced by heat sterilization" |
| Keywords: | Odorants/analysis Hot Temperature *Myrica Polyphenols/analysis Gas Chromatography-Mass Spectrometry *Volatile Organic Compounds/analysis Sterilization Olfactometry Aroma quality Aroma-active compounds Bayberry juice Heat sterilization Polyphenols; |
| Notes: | "MedlineLiu, Feifei Chen, Ying Chen, Jianle Xu, Enbo Pan, Haibo Chen, Shiguo Ye, Xingqian Cheng, Huan eng England 2023/07/01 Food Chem. 2023 Nov 30; 427:136644. doi: 10.1016/j.foodchem.2023.136644. Epub 2023 Jun 19" |
