| Title: | "Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying" |
| Author(s): | Xie H; Zhao R; Liu C; Wu Y; Duan X; Hu J; Yang F; Wang H; |
| Address: | "Key Laboratory of Modern Agricultural Equipment, Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China. School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China. Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. College of Food Science, Shenyang Agricultural University, Shenyang 100866, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor compounds in lemon juice vesicles. Compared with the fresh samples, the final dried samples that underwent IFD, CFD, and AD lost seven, seven, and six volatile flavor compounds and three, four, and five amino acids, respectively; the order of the loss ratios with respect to the volatile compound content was: 82.73% in CFD > 71.22% in IFD > 28.78% in AD. AD resulted in the highest total amino acid content (10.83 +/- 0.20 mg/g), which was 1.39 and 5.54 mg/g higher than that of IFD and CFD, respectively; CFD resulted in the highest total organic acid content (45.94 +/- 0.34 mg/g), which was 8.01 and 7.87 mg/g higher than that of IFD and AD, respectively; and AD contributed to the highest total soluble sugars (17.12 +/- 0.20 mg/g), which was 1.24 and 1.49 mg/g higher than that of IFD and CFD, respectively. A correlation analysis demonstrated that most of the amino acids and the soluble sugars were closely related to the profiles of the volatile compounds in the lemon juice vesicles during drying" |
| Keywords: | hot-air drying lemon juice vesicles nonvolatile flavor compounds vacuum freeze-drying volatile flavor compounds; |
| Notes: | "PubMed-not-MEDLINEXie, Huanxiong Zhao, Ru Liu, Chunju Wu, Yulong Duan, Xiaojie Hu, Jiaqi Yang, Feifei Wang, Haiou eng 31872901/the National Natural Science Foundations of China/ Switzerland 2022/09/24 Foods. 2022 Sep 15; 11(18):2862. doi: 10.3390/foods11182862" |
