| Title: | Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice |
| Author(s): | Luo D; Pan X; Zhang W; Bi S; Wu J; |
| Address: | "College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China; College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: xnsplds@163.com. College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: wjhcau@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2021.131166 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Melon juice produces strong cooked off-odors during heat processing, leading to serious deterioration of aroma quality. In this work, the aroma quality of melon juice, the changes in GOD reaction products, and the interactions of reaction products and cooked off-odor components were analyzed by sensory evaluation, gas chromatography-mass spectrometry/olfactory, ultraperformance liquid chromatography-triple quadrupole mass spectrometry, and isothermal titration calorimetry to study the effect mechanism of glucose oxidase (GOD) on the release of cooked off-odor components from heat-treated melon juice. The results showed that GOD treatment improved the aroma quality mainly by controlling off-odor attributes and maintaining characteristic odor attributes. This was because the reaction products (hydrogen peroxide and gluconic acid) of GOD treatment inhibited the release of cooked off-odor components from heat-treated melon juice through oxidation and hydrophobic effects. Furthermore, these products reduced the loss of characteristic odor compounds by restraining Maillard, degradation, and oxidation reactions during heat processing" |
| Keywords: | *Cucurbitaceae Gas Chromatography-Mass Spectrometry Glucose Oxidase Hot Temperature Odorants/analysis *Volatile Organic Compounds/analysis 3-Methylthiopropanal (PubChem CID: 24856764) Acetonitrile (PubChem CID: 6342) Aroma quality Dimethyl disulfide (PubC; |
| Notes: | "MedlineLuo, Dongsheng Pan, Xin Zhang, Wentao Bi, Shuang Wu, Jihong eng England 2021/09/29 Food Chem. 2022 Mar 1; 371:131166. doi: 10.1016/j.foodchem.2021.131166. Epub 2021 Sep 20" |
