FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yujiao Cheng,Min Zhang,Leng Han,Guijie Li,Min Hong,Hua Wang,Houjiu Wu,Linhua Huang
The presence of insoluble pulp particles influences flavor release and aroma characteristics in citrus juice. This study aimed to investigate the distribution of volatiles in both the liquid and insoluble pulp particle phases of freshly squeezed and heated mandarin juice. Two methods fiber-solid phase microextraction (SPME) and thin film (TF)-SPME, were employed to extract volatiles, which were then analyzed via gas chromatography–mass spectrometry (GC–MS) and a thermal desorption unit-cold injection system 4-multidimensional GC–MS/olfactometry (TDU-CIS4-MDGC-MS/O) with time-intensity. A total of 95 volatiles, including 31 odorants, were identified. Notably, methional was the only volatile sulfur compound detected in different sizes of insoluble pulp particles. More volatile varieties were found in the liquid phase (48–65) than in the insoluble pulp particles (37–45), and larger insoluble pulp particles retained more volatiles. The volatile content of heated insoluble pulp particles was 1.43–20.63 times greater than that of the corresponding fresh pulp particles, mainly due to hydrocarbon retention. Pasteurization enhanced aroma compound retention in insoluble pulp particles, especially hydrocarbons ( α -terpinene and terpinolene) and ketones (geranylacetone). With increasing centrifugation intensity, the aroma intensity of off-flavor dimethyl sulfide and methional increased in freshly squeezed mandarin serum, that of carbon disulfide increased, that of dimethyl sulfide decreased in heated mandarin serum, and that of methional decreased in insoluble pulp particles. In conclusion, insoluble pulp particles significantly impact the flavor of mandarin juice. Six and four potential markers were identified to distinguish flavor differences between freshly squeezed and heat-sterilized liquid phase or insoluble particle samples, respectively.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Yujiao Cheng,Guijie Li,Houjiu Wu,Linhua Huang,Hua Wang
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography–mass spectrometry/olfactometry (MDGC-MS/O) and a GC–MS/pulsed flame photometric detector (GC–MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
研究领域:
食品科学
·
分析化学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2020
·Vol. 9
·期 4
·505
·
IF 4.092
Qi Zhou,Guijie Li,Zhu Ou-Yang,Xin Yi,Linhua Huang,Hua Wang
An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for discriminating between the two varieties of juice was established by principal component analysis. Validation was applied by using common mandarin juices from Ponkan, Satsuma and Nanfengmiju cultivars blended at series of proportions into orange juices from Long-leaf, Olinda, and Hamlin cultivars. The model can visually identify a blending of mandarin juice at the volume fraction of 10% or above.Keywords:mandarin juice;not from concentrate (NFC);principal component analysis (PCA);headspace solid-phase microextraction (HS-SPME)
研究领域:
食品科学
·
分析化学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yujiao Cheng,Leng Han,Linhua Huang,Xiang Tan,Houjiu Wu,Guijie Li
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, β -damascenone, camphene, trans - β -ionone, decanal, d -limonene, and α -pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）