Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices
Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices
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DOI：
10.1016/j.foodchem.2020.128459
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发表时间：
2021-05-01
期刊：
影响因子：
8.8
通讯作者：
Wu, Jihong
中科院分区：
文献类型：
--
作者：
Pan, Xin;Zhang, Wentao;Wu, Jihong
挥发性硫化合物，例如二甲基硫醚、二甲基二硫醚和二甲基三硫醚，会导致热灭菌果汁的异味并限制果汁的商业生产。在这项研究中，我们研究了这些挥发性硫化合物的前体并分析了潜在的抑制方法。在使用树脂柱分离瓜汁组分时，二甲基硫醚前体存在于酸性级分中，而二甲基三硫醚前体存在于中性和酸性级分中。外源加成实验表明，S-甲基蛋氨酸是二甲硫醚的前体，蛋氨酸是二甲基二硫醚和二甲基三硫醚的前体。通过将 pH 值降低至 2.0 或添加表儿茶素，可减少挥发性硫化合物的释放。我们得出结论，S-甲基蛋氨酸和蛋氨酸通过亲核取代和 Strecker 降解降解为挥发性硫化合物。这项研究可以帮助建立控制热灭菌果汁中挥发性硫化合物释放的方案。
Volatile sulfur compounds, such as dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide, cause the off flavor in heat-sterilized juices and limit the commercial production of juices. In this study, we investigated the precursors for these volatile sulfur compounds and analyzed the potential inhibition methods. Upon separation of melon juice components using resin column, the dimethyl sulfide precursor was present in the acidic fraction whereas the dimethyl trisulfide precursor was present in neutral and acidic fractions. Exogenous addition experiments indicated S-methyl methionine was the precursor of dimethyl sulfide, and methionine was the precursor of dimethyl disulfide and dimethyl trisulfide. The release of volatile sulfur compounds was reduced by decreasing the pH to 2.0, or by adding epicatechin. We concluded S-methyl methionine and methionine were degraded into volatile sulfur compounds through nucleophilic substitution and Strecker degradation. This study can help establishing protocols for controlling the release of volatile sulfur compounds in heat-sterilized juices.