Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice
Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice
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DOI：
10.1002/fsn3.1406
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发表时间：
2020-02
影响因子：
3.9
通讯作者：
L. Pei;Jie Li;Zhenli Xu;Nan Chen;Xiaoxia Wu;Jiluan Chen
中科院分区：
文献类型：
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作者：
L. Pei;Jie Li;Zhenli Xu;Nan Chen;Xiaoxia Wu;Jiluan Chen
摘要分析了400和500 MPa（45°C/10 min）高压处理后，挥发性化合物与脂肪酸、游离氨基酸的变化及相互关系。在未处理、400和500 MPa样品中分别检测到31、30和32的挥发性组分。与酮类和酸类不同，酯类（59.59%~ 71.34%）、醇类（5.95%~ 7.56%）和醛类（0.36%~ 1.25%）的含量变化较大。HHP处理对12种脂肪酸含量影响不大。随着压力的增加，棕榈酸、亚麻酸和α-亚麻酸的含量显著降低。采用Pearson相关分析法研究了风味物质与氨基酸、脂肪酸的相关性，并利用R软件中的corrplot软件包进行了可视化分析。分析表明，氨基酸与（E）-6-壬烯醛、（2 E，6 Z）-壬-2，6-二烯醛和（Z）-6-壬烯-1-醇呈正相关，与壬醛、（Z）-3-己烯-1-醇和己酸乙酯呈负相关。脂肪酸与2，3-丁二醇二乙酸酯和乙酸2-甲基丙酯呈正相关，与（E）-2-辛烯醛和（Z）-6-壬烯-1-醇呈负相关。
Abstract The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%–71.34%), alcohol (5.95%–7.56%), and aldehyde (0.36%–1.25%), were greatly changed. While HHP treatment exerted a few effects on the contents of 12 kinds of fatty acids. With the increase in pressure, the contents of palmitic acid, linolenic acid, and α‐linolenic acid were remarkably reduced. The correlations between flavor compounds and amino acids, and between flavor compounds and fatty acids were studied by Pearson's correlation analysis and visualized with using the corrplot package in R software. The analysis showed that the amino acids were positively correlated with (E)‐6‐nonenal, (2E,6Z)‐nona‐2,6‐dienal and (Z)‐6‐nonen‐1‐ol, while they were negatively correlated with nonanal, (Z)‐3‐hexen‐1‐ol and ethyl caproate. Besides, the fatty acids were positively correlated with the esters of 2,3‐butanediol diacetate and 2‐methyl propyl acetate, while they were negatively correlated with (E)‐2‐octenal and (Z)‐6‐nonen‐1‐ol.