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J Food Sci Technol

Title:		Analysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide
Author(s):		Yang X; Yan R; Chen Q; Fu M;
Address:		"School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, People's Republic of China. GRID: grid.443420.5. ISNI: 0000 0000 9755 8940 Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, People's Republic of China. GRID: grid.494558.1. ISNI: 0000 0004 1796 3356"
Journal Title:		J Food Sci Technol
Year:		2020
Volume:		20200505
Issue:		12
Page Number:		4371 - 4382
DOI:		10.1007/s13197-020-04474-7
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"Flavor and taste attributes of fruits varied by different preservatives treatments. Changes in sugars, organic acids, amino acids as well as volatiles of strawberries treated with 1-methylcyclopropene (1-MCP) and/or chlorine dioxide (ClO(2)) were evaluated during storage period in this study. Our results revealed that the decreases of tartaric acid, malic acid, citric acid, titratable acidity (TA), sucrose and soluble sugar contents were significantly inhibited by 1-MCP + ClO(2). The fructose and glucose contents of all groups remained stable and slightly increased at the last period of 10 days. However, different treatments had no influence on content of succinic acid. Moreover, the highest sweet taste (77.37 mg 100 g(-1) fresh weight) and lowest bitter taste (3.44 mg 100 g(-1) fresh weight) free amino acids (FAA) were observed in the strawberries treated by 1-MCP combined with ClO(2) treatment as compared to other treatments and control. (E)-2-hexenal was the most abundant volatile and showed a significant increase trend during strawberry storage. More interestingly, ethyl butyrate, fruit-like aroma, could be recovered in content by 1-MCP, ClO(2) alone and their combination treatment. Compared with other treatments, the significant different flavor in ClO(2) treatment was identified by principle component analysis. In addition, methyl hexanoate and 4-methoxy-2,5-dimethylfuran-3(2H)-one (DMMF) were the major factors that affected the volatile organic compounds (VOCs) of strawberries through the whole storage. Taken together, 1-MCP coupled with ClO(2) could be a complex preservative to maintain strawberries quality by regulating the flavor and taste attributes"
Keywords:		1-mcp ClO2 Flavor Strawberry Vocs;
Notes:		"PubMed-not-MEDLINEYang, Xiaoying Yan, Ran Chen, Qingmin Fu, Maorun eng India 2020/10/23 J Food Sci Technol. 2020 Dec; 57(12):4371-4382. doi: 10.1007/s13197-020-04474-7. Epub 2020 May 5"