| Title: | Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices |
| Author(s): | Pan X; Zhang W; Lao F; Mi R; Liao X; Luo D; Wu J; |
| Address: | "College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Beijing Academy of Food Sciences, Beijing 100068, China. College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China. Electronic address: xnsplds@163.com. College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2020.128459 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatile sulfur compounds, such as dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide, cause the off-flavor in heat-sterilized juices and limit the commercial production of juices. In this study, we investigated the precursors for these volatile sulfur compounds and analyzed the potential inhibition methods. Upon separation of melon juice components using resin column, the dimethyl sulfide precursor was present in the acidic fraction whereas the dimethyl trisulfide precursor was present in neutral and acidic fractions. Exogenous addition experiments indicated S-methyl methionine was the precursor of dimethyl sulfide, and methionine was the precursor of dimethyl disulfide and dimethyl trisulfide. The release of volatile sulfur compounds was reduced by decreasing the pH to 2.0, or by adding epicatechin. We concluded S-methyl methionine and methionine were degraded into volatile sulfur compounds through nucleophilic substitution and Strecker degradation. This study can help establishing protocols for controlling the release of volatile sulfur compounds in heat-sterilized juices" |
| Keywords: | Cucurbitaceae/*chemistry *Fruit and Vegetable Juices Hot Temperature Hydrogen-Ion Concentration Odorants/analysis Sterilization Sulfides/isolation & purification Sulfur Compounds/chemistry/*isolation & purification Taste Vitamin U/chemistry Volatile Organ; |
| Notes: | "MedlinePan, Xin Zhang, Wentao Lao, Fei Mi, Ruifang Liao, Xiaojun Luo, Dongsheng Wu, Jihong eng England 2020/11/08 Food Chem. 2021 May 1; 343:128459. doi: 10.1016/j.foodchem.2020.128459. Epub 2020 Oct 23" |
