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Food Res Int

Title:		"Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai"
Author(s):		Xing Y; Yi R; Yue T; Bi X; Wu L; Pan H; Liu X; Che Z;
Address:		"Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China"
Journal Title:		Food Res Int
Year:		2023
Volume:		20230108
Issue:
Page Number:		112431 -
DOI:		10.1016/j.foodres.2022.112431
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study investigated the effect of dense phase carbon dioxide (DPCD) treatment on the organoleptic properties of new-paocai. Optimal DPCD treatment (25 MPa/40 degrees C/40 min) was determined by conducting single-factor and orthogonal experiments with the sensory, bactericidal, and electronic eye evaluations. DPCD treatment (25 MPa/40 degrees C/40 min) did not significantly affect the nitrite, pH, total acid, and organic acid of the new-paocai brine, and the texture of the radish slices did not display substantial changes. Gas chromatography-mass spectrometry (GC-MS) was employed to characterize the new-paocai brine flavor, revealing 63 and 60 respective flavor compounds with and without DPCD treatment. In addition, DPCD treatment significantly reduced the total organic volatile compound content in the paocai from 48.182 mug/mL to 35.952 mug/mL, DPCD has a great influence on volatile flavor substances. The electronic nose (E-nose) effectively distinguished the flavor differences in the new-paocai brine with and without DPCD treatment. This study combined new food processing technology with traditional food production, could provide a new idea for pickle production technology"
Keywords:		*Carbon Dioxide *Anti-Bacterial Agents Electronic Nose Food Dense phase carbon dioxide Flavor New-paocai Quality Texture;
Notes:		"MedlineXing, Yage Yi, Rumeng Yue, Tianyi Bi, Xiufang Wu, Lin Pan, Hongjie Liu, Xiaocui Che, Zhenming eng Research Support, Non-U.S. Gov't Canada 2023/03/05 Food Res Int. 2023 Mar; 165:112431. doi: 10.1016/j.foodres.2022.112431. Epub 2023 Jan 8"