Quality Differentiation of Low-Dose Irradiated Navel Oranges by Electronic Sensing Techniques During Storage

被引：0
作者：
Yunhee Jo
Kashif Ameer
Namhyeok Chung
Yoon-Han Kang
Joong-Ho Kwon
机构：
[1] Kyungpook National University,School of Food Science and Biotechnology
[2] Health and Environment Institute of Daegu,Health Research Department
[3] Graduate School of Chonnam National University,Department of Food Science and Technology and BK 21 plus Program
[4] Gangneung-Wonju National University,undefined
来源：
Food Analytical Methods | 2019年 / 12卷
关键词：
Navel oranges; Gamma irradiation; Quality parameters; Physicochemical quality; Electronic sensing; Flavor profiles;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This study investigated the physicochemical characteristics and flavor attributes of navel oranges to determine the effect of low-dose phytosanitary irradiation and subsequent storage at 4 °C. Electronic sensing techniques such as E-tongue and E-nose successfully detected irradiated oranges based on their taste attributes and volatile patterns, respectively, even after prolonged storage. Organic acids and sensory properties were not significantly influenced by gamma irradiation. However, the fructose and vitamin C content of irradiated samples significantly decreased compared with that of non-irradiated samples, thereby affecting E-tongue taste attributes. The relationship between irradiation dose and principal component analysis showed significant increases for E-tongue scores over different storage periods (0, 3, and 6 weeks). Irradiated samples had higher concentrations of propionaldehyde and limonene, the most prominent compounds detected by E-nose. Along with fruit quality parameter characterization during extended storage, E-sensing techniques successfully differentiated taste and aromatic profiles of irradiated navel oranges.
引用
收藏
页码：1041 / 1054
页数：13
相关论文
共 153 条
  • [1] Baldwin EA(2011)Electronic noses and tongues: applications for the food and pharmaceutical industries Sensors 11 4744-4766
  • [2] Bai J(2010)Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing Crit Rev Food Sci Nutr 50 369-389
  • [3] Plotto A(2005)Quality of oranges as influenced by potential radio frequency heat treatments against Mediterranean fruit flies Postharvest Biol Technol 38 66-79
  • [4] Dea S(2002)Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices Food Qual Prefer 13 409-422
  • [5] Barrett DM(2014)Principal component analysis Anal Method 6 2812-2831
  • [6] Beaulieu JC(2000)Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing J Sci Food Agric 80 825-860
  • [7] Shewfelt R(2006)Effectiveness of ionizing radiation in reducing furan and acrylamide levels in foods J Agric Food Chem 54 8266-8270
  • [8] Birla SL(1991)The relationship between the ratio of degrees Brix to percent acid and sensory flavor in grapefruit juice Food Tech (USA) 7 68-75
  • [9] Wang S(2002)Pasteurization of fresh orange juice using gamma irradiation: microbiological, flavor, and sensory analyses J Food Sci 67 1495-1501
  • [10] Tang J(2005)Vitamin C degradation in plant cells via enzymatic hydrolysis of 4-0-oxalyl-L threonate Nature 433 83-87
12345678910