Foods
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2024
·Vol. 13
·期 2
·340
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IF 4.7
Mingfeng Qiao,Huan Xiong,Xuemei Cai,Yuqin Jiang,Xinxin Zhao,Baohe Miao
HighlightsWhat are the main findings?The color, energy, and texture properties of loquat jam changed with the prolongation of cooking time.The changes in the content of free amino acids, organic acids and volatile flavor substances with the cooking time caused variation in the olfactory and gustatory senses of loquat jam.There was a significant difference in the E-nose and E-tongue results of loquat jam cooked for 100 min and 120 min.What is the implication of the main finding?Heating and the resulting intramolecular interactions caused changes in the physicochemical parameters of loquat jam.Free amino acids, organic acids, and volatile substances contributed significantly to the flavor composition of loquat jam.When the cooking time reached 120 min, the olfactory and gustatory senses of loquat jam underwent significant changes.AbstractThe study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.Keywords:loquat jam;cooking time;physicochemical parameters;GC-IMS;intelligent senses
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WU Jiao,ZHAO Shan,CHEN Xin,JIU Yuanda,LIU Junfeng,GAO Jinglin,WANG Shijie
A summarized physicochemical profile of nine multifloral honeys produced by Apis cerana cerana Fabricius in Qiongzhong region located in Hainan province was exhibited, regarding pH (3.72-4.02), moisture (19.20-22.53%), fructose (34.40-38.70 g 100 g-1), glucose (31.60-35.05 g 100 g-1), sucrose (less than 3%), color (31.00-80.00 mm Pfund), ash content (0.17-0.45 g 100 g-1), soluble solid (75.87-79.10 ◦Brix), and electrical conductivity (343.67-678.33 μS cm-1). Potassium showed the highest concentration, followed by calcium. Manganese, boron, iron, aluminium, and zinc were the main micro-elements while cadmium and hydrargyrum were not detected in all honey samples. The antiradical activity was shown to be significantly negative correlated with total phenolic content (TPC) (r2 = −0.756) and total flavonoid content (TFC) (r2 = −0.477). Among all tested honey samples, sample A exhibited the highest levels of TPC (45.46 mg GAE 100 g-1), TFC (10.02 mg RE 100 g-1), and antiradical activity (DPPH IC50 = 2.63 mg mL-1). Our results will be useful in determining to set the standard for A. cerana cerana honey.
研究领域:
食品科学
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化学
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生物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
·
IF 4.006
Jiao Wu,Yun Duan,Zhaoyin Gao,Xinfeng Yang,Dongxiang Zhao,Jinglin Gao,Wensu Han,Guosheng Li,Shijie Wang
The physicochemical parameters, sugars, minerals and volatile compounds were selected in current work as the crucial parameters for evaluating multifloral honeys produced by Apis cerana cerana Fabricius, Apis dorsata Fabricius and Lepidotrigona flavibasis Cockerell. A summarized physicochemical profile of multifloral honeys exhibited great variability, which was quite different from that of A. mellifera honey, regarding color (83.86–328.36 mmPfund), ash (0.30–0.34 g 100 g −1 ), soluble solid (74.72–80.41 °Brix), diastase activity (5.48–6.70 °Göthe), electrical conductivity (0.40–0.55 mS cm −1 ), free acidity (0.51–0.85 mol kg −1 ), hydroxymethylfurfural (0–39.28 mg kg −1 ), moisture (18.65–23.80%) and pH (3.73–3.95). Fructose and glucose were the major carbohydrates in Apis spp. honeys but high level of maltose was present in L. flavibasis honey. The potassium , zinc and calcium were abundant elements in multifloral honeys. The principal component analysis was applied to discriminate honeys from different bee species by cobalt, sulfur, magnesium, color, maltose, pH, free acidity, potassium, molybdenum, F/G, HMF and iron, and it was concluded that L. flavibasis honey had better quality compared to the other honeys. Moreover, the specific volatile compounds detected in A. dorsata and L. flavibasis honeys were more than A. cerana cerana honey, which could be used as the characteristic markers discriminating honey samples.
研究领域:
农业
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食品科学
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化学
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产品关联
DOI
高影响因子
Food Science and Technology
·
2023
·
IF 2.602
LIU Xu,WANG Jun,XU Zihan,SUN Jianfeng,LIU Yaqiong,XI Xiaoli,MA Yanli
In this research, a total of 47 samples from five types of fermented soybeans were selected. The physicochemical parameters, biogenic amines (BAs) and bioactive compounds such as isoflavones, total phenolic (TPC) and γ-aminobutyric acid (GABA) were investigated. The results showed that the contents of isoflavones ranged from 598.06 mg/kg to 2725.03 mg/kg in all samples and it varied from 598.96 mg/kg to 2241.67 mg/kg in Semen Sojae Preparatum (SSP) which was higher than other types of fermented soybeans. The maximum variation of GABA content was found in Aspergillus-type douchi (AD) samples. The maximum value of TPC in SSP was 4.53 g/kg. For BAs, the indicator of spoilage, 4.26% of fermented soybeans samples may lead to histamine poisoning and 42.55% of samples with total BAs contents exceeding 100 mg/kg may be harmful to human body. It indicated that different types of fermented soybeans had various bioactive compounds and BAs, so different fermented soybeans could be selected according to bioactive substances. This finding could provide comprehensive information of health beneficial compounds and BAs risks of fermented soybeans. It could guide consumers to select healthy, nutritious and safety fermented soybeans.
研究领域:
食品科学
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营养学
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化学分析
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毒理学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 3.3
Longbin Zhong,Zihuan Fu,Xinpeng Bai,Hengwei Zhu,Peng Zhu,Huan Huang,Yizhe Liu
Summary Converting craft beer to a powder form allows the concentration of phenolic and volatile compounds. In this study, craft beer was brewed in laboratory brewing equipment and converted to a powder using freeze-drying and spray-drying processes. When the freeze-dried powder was dissolved in water, its physicochemical properties were identical to those of craft beer. Freeze-drying effectively encapsulated the bioactive compounds in craft beer, with an encapsulation rate of 99.6%, which was 27.6% higher than that of spray-drying. Headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry analysis revealed that the esters were effectively retained after freeze-drying and had the highest retention of 90% for ethyl hexanoate, whereas spray-drying resulted in the loss of most of the esters. Spray-dried particles were all spherical, whereas lyophilized particles were irregularly shaped. The particle size ranged from 6.28 μm to 12.15 μm for spray-dried powders and from 14.19 μm to 50.97 μm for lyophilized powders. The findings indicate that both encapsulation methods are effective for the preparation of craft beer powder. However, freeze-drying can encapsulate the bioactive and volatile compounds in craft beer more effectively than spray-drying and aid in the better retention of craft beer characteristics.
研究领域:
食品科学
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化学工程
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jingtao Cui,Siqi Zhao,Yanchi Zhou,Tian Li,Weimin Zhang
A foodomics approach was employed to systematically characterize and compare the quality parameters, antioxidant activity, minor-components, fatty acid composition, and lipid profiles of the seed oils from the three most popular rambutan varieties in China. The total lipid content ranged from 23.40 to 25.77 g/100 g. The fatty acids 9cC18:1 (39.84%–40.92%) and C20:0 (28.45%–30.23%) were identified as the dominant ones, which are uncommon among higher plants. All oil samples exhibited low AI and TI values. BR-7 exhibited the highest levels of squalene (21.48 mg/kg), cholesterol (144.43 mg/kg), and tocopherol (17.42 mg/kg), and the lowest levels of polyphenols (24.21 mg GAE/kg). Additionally, a total of 807 lipid species were identified, with TAG, DGTS, and PE being the predominant ones. Multivariate statistical analyses revealed significant variations in lipid profiles among the varieties, particularly in glycerophospholipids and sphingolipids. Fifty-seven distinct lipids were identified as potential markers for distinguishing between rambutan varieties. Furthermore, a hypothetical scenario was developed by linking relevant lipid metabolism pathways. These findings establish a theoretical framework for comprehending rambutan seed oil in depth and unlocking its high-value potential.
研究领域:
食品科学
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营养学
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化学分析
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生物化学
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植物学
✓ 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）