The volatile and sensory profile of pasteurized(95℃,18 min)and sterilized(120℃,14 min)tomato soup and its changes at accelerated storage conditions(37℃and 42℃)were identified,characterized,and correlated by predic...The volatile and sensory profile of pasteurized(95℃,18 min)and sterilized(120℃,14 min)tomato soup and its changes at accelerated storage conditions(37℃and 42℃)were identified,characterized,and correlated by predictive models.Sterilization led to more profound changes over storage compared to pasteurisation,showing enhanced levels of‘dark'odour,‘burnt'flavour,and‘complexity',while pasteurized soup had more pronounced‘green'odour,‘vegetables'flavour,‘harmony',and‘freshness'.Over time,‘dark'and‘burnt'significantly increased for sterilized soups,whereas‘green'decreased significantly only for sterilized soup stored at 42℃.The changes of‘dark',‘green',‘off-flavour,‘burnt',‘har mony',and‘freshness'were associated with formation of furans(furfural and 2-acetyl-5-methylfuran),and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal.These compounds were identified to represent potential shelf-life markers,yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality.The construction of partial least squares models allowed the prediction of‘green',‘off-flavour',‘burnt',and‘freshness'based on selected volatiles.These models will be important tools in the process of predicting the end of shelf life,but need to be supplemented with consumer acceptability levels.展开更多
Due to the premium flavor,Qingxin oolong tea(QOT),which is grown and produced in Taiwan,is widely appreciated.Roasting is a crucial process for shaping its flavor.However,the effect of roasting on the aroma and taste ...Due to the premium flavor,Qingxin oolong tea(QOT),which is grown and produced in Taiwan,is widely appreciated.Roasting is a crucial process for shaping its flavor.However,the effect of roasting on the aroma and taste of QOT was not fully understood.In this study,the volatile composition,aroma-active compounds and phenolic profile of QOT with different roasting degrees,including the unroasted(UR),the medium roasted(MR)and the heavy roasted(HR)were analyzed.As revealed by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)and multivariate statistical analyses,UR and MR demonstrated similar volatile profiles,while heavy roasting changed the volatile composition greatly.Multiple nitrogen-containing compounds,such as 3,5-diethyl-2-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine,were uniquely found in heavy roasted samples,which can be ascribed to the extensive Maillard reaction.Moreover,eight compounds were identified and verified as key aroma-active compounds by using gas chromatography-olfactometry-mass spectrometry(GC-O-MS),aroma recombination and omission experiments.The aldehydes and alcohols,such as linalool,benzeneacetaldehyde andα-farnesene,with a floral scent were the dominant aroma-active compounds in UR and MR,while 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine with a roasted scent were the main aroma-active compounds in HR.Furthermore,as revealed by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry(UHPLC-Q-Orbitrap-MS),flavanols and phenolic acids were significantly lower in abundance in UR and MR as compared to those in HR,whereas flavonols were less affected by roasting.These findings provide useful information for understanding the flavor characteristics of this popular oolong tea for the first time.展开更多
基金the European Union's Horizon 2020 Research&Innovation Programme under the Marie Sklodowska-Curie Training Network FOODENGINE(No.765415).
文摘The volatile and sensory profile of pasteurized(95℃,18 min)and sterilized(120℃,14 min)tomato soup and its changes at accelerated storage conditions(37℃and 42℃)were identified,characterized,and correlated by predictive models.Sterilization led to more profound changes over storage compared to pasteurisation,showing enhanced levels of‘dark'odour,‘burnt'flavour,and‘complexity',while pasteurized soup had more pronounced‘green'odour,‘vegetables'flavour,‘harmony',and‘freshness'.Over time,‘dark'and‘burnt'significantly increased for sterilized soups,whereas‘green'decreased significantly only for sterilized soup stored at 42℃.The changes of‘dark',‘green',‘off-flavour,‘burnt',‘har mony',and‘freshness'were associated with formation of furans(furfural and 2-acetyl-5-methylfuran),and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal.These compounds were identified to represent potential shelf-life markers,yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality.The construction of partial least squares models allowed the prediction of‘green',‘off-flavour',‘burnt',and‘freshness'based on selected volatiles.These models will be important tools in the process of predicting the end of shelf life,but need to be supplemented with consumer acceptability levels.
基金supported by the National Natural Science Foundation of China,Science Foundation of Two Sides of Strait(No.U2005209)。
文摘Due to the premium flavor,Qingxin oolong tea(QOT),which is grown and produced in Taiwan,is widely appreciated.Roasting is a crucial process for shaping its flavor.However,the effect of roasting on the aroma and taste of QOT was not fully understood.In this study,the volatile composition,aroma-active compounds and phenolic profile of QOT with different roasting degrees,including the unroasted(UR),the medium roasted(MR)and the heavy roasted(HR)were analyzed.As revealed by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)and multivariate statistical analyses,UR and MR demonstrated similar volatile profiles,while heavy roasting changed the volatile composition greatly.Multiple nitrogen-containing compounds,such as 3,5-diethyl-2-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine,were uniquely found in heavy roasted samples,which can be ascribed to the extensive Maillard reaction.Moreover,eight compounds were identified and verified as key aroma-active compounds by using gas chromatography-olfactometry-mass spectrometry(GC-O-MS),aroma recombination and omission experiments.The aldehydes and alcohols,such as linalool,benzeneacetaldehyde andα-farnesene,with a floral scent were the dominant aroma-active compounds in UR and MR,while 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine with a roasted scent were the main aroma-active compounds in HR.Furthermore,as revealed by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry(UHPLC-Q-Orbitrap-MS),flavanols and phenolic acids were significantly lower in abundance in UR and MR as compared to those in HR,whereas flavonols were less affected by roasting.These findings provide useful information for understanding the flavor characteristics of this popular oolong tea for the first time.
