| Title: | Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis |
| Author(s): | Cheng Y; Han L; Huang L; Tan X; Wu H; Li G; |
| Address: | "Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: chengyujiao1@cric.cn. Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: hanleng@cric.cn. Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: huanglh@cric.cn. Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: xiangtan@cric.cn. Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: wuhoujiu@cric.cn. Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: liguijie@cric.cn" |
| DOI: | 10.1016/j.foodchem.2023.136026 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, beta-damascenone, camphene, trans-beta-ionone, decanal, d-limonene, and alpha-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices" |
| Keywords: | Gas Chromatography-Mass Spectrometry *Sulfhydryl Compounds/analysis Aldehydes/analysis Odorants/analysis Olfactometry/methods *Volatile Organic Compounds/analysis Heat treatment Mandarin juice Odorants Sensory impacts Variable importance for the projectio; |
| Notes: | "MedlineCheng, Yujiao Han, Leng Huang, Linhua Tan, Xiang Wu, Houjiu Li, Guijie eng England 2023/04/09 Food Chem. 2023 Sep 1; 419:136026. doi: 10.1016/j.foodchem.2023.136026. Epub 2023 Mar 24" |
