« Previous AbstractCurrent status of a model system: the gene Gp-9 and its association with social organization in fire ants    Next AbstractExploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis »

Food Chem

Title:		Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis
Author(s):		Gou M; Chen Q; Wu X; Liu G; Fauconnier ML; Bi J;
Address:		"Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China. Electronic address: celerylc@163.com. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China. Electronic address: bjfcaas@126.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20221230
Issue:
Page Number:		135368 -
DOI:		10.1016/j.foodchem.2022.135368
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 mug/kg, ketones content was significantly decreased by 54.11 %, resulted in the loss of creamy note in freeze-dried jujube (FDJ). Through the network analysis, serine, glycine, proline, valine, cysteine, arginine, glutamic acid, lysine and leucine had the significant correlation with pyrazines, dominated the roasty note of FDJ. Linoleic acid, alpha-linolenic acid and oleic acid with lipoxygenase had important effects on the increase of esters (from 412 to 9,486 mug/kg), contributed fruity and sweet notes of FDJ. Besides, through the Mantel test, the influence degree of factors on the formation of FDJ aroma was ranked as temperature > enzyme activity > fatty acids > amino acids"
Keywords:		*Ziziphus/chemistry Gas Chromatography-Mass Spectrometry/methods Freeze Drying Fruit/chemistry Amino Acids/analysis Odorants/analysis *Volatile Organic Compounds/analysis Amino acids Fatty acids Mantel test Network analysis Pilot scale freeze drying;
Notes:		"MedlineGou, Min Chen, Qinqin Wu, Xinye Liu, Gege Fauconnier, Marie-Laure Bi, Jinfeng eng England 2023/01/07 Food Chem. 2023 Jun 1; 410:135368. doi: 10.1016/j.foodchem.2022.135368. Epub 2022 Dec 30"