Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis

被引：21

作者：

Cheng, Yujiao ^{[1
,2
]}

Han, Leng ^{[1
,2
]}

Huang, Linhua ^{[1
,2
]}

Tan, Xiang ^{[1
,2
]}

Wu, Houjiu ^{[1
,2
]}

Li, Guijie ^{[1
,2
]}

机构：

[1] Southwest Univ, Citrus Res Inst, Chongqing 400712, Peoples R China

[2] Chinese Acad Agr Sci, Natl Citrus Engn Res Ctr, Chongqing 400712, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 419卷

基金：

中国国家自然科学基金;

关键词：

Mandarin juice; Heat treatment; Sensory impacts; Odorants; Variable importance for the projection; KEY AROMA COMPONENTS; ORANGE JUICE; ODOR THRESHOLDS; VOLATILES; IDENTIFICATION; OLFACTOMETRY; LINALOOL; MATRIX; FRESH;

D O I：

10.1016/j.foodchem.2023.136026

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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, beta-damascenone, camphene, trans-beta-ionone, decanal, d-limonene, and alpha-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.

引用

页数：13

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