Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.
Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.
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DOI：
10.1021/acs.jafc.8b01019
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发表时间：
2018-05
影响因子：
6.1
通讯作者：
Dongsheng Luo;Xueli Pang;Xinxing Xu;Shuang Bi;Wentao Zhang;Jihong Wu
中科院分区：
文献类型：
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作者：
Dongsheng Luo;Xueli Pang;Xinxing Xu;Shuang Bi;Wentao Zhang;Jihong Wu
对加热处理后的甜瓜汁中的熟化异味成分进行了鉴定，并对其形成机理进行了研究。采用风味稀释度分析方法和气味活力值来评价热处理甜瓜汁的熟化异味，确定了4种挥发性硫化物(VSCs)：二甲基二硫化物(DMDS)、二甲基三硫化物(DMTs)、二甲基硫化物(DMS)和3-甲硫基丙醛(MTP)。厚皮甜瓜加热汁的熟化异味强度大于薄皮甜瓜汁。在甜瓜原汁中加入未标记和标记的S-甲硫氨酸和/或蛋氨酸，对热处理前后的血管干细胞进行了比较分析。SMM和Met分别通过亲核取代和Strecker降解生成DMS和MTP。Met产生的甲硫醇氧化降解部分生成DMDs和DMTs。此外，SMM还可以通过增加热处理过程中二羰基化合物的量来加速Met的降解。
Cooked off-flavor components were identified, and their formation mechanisms were studied in heat-treated melon juices. When flavor dilution analysis methods and odor activity values were used to evaluate the cooked off-flavor in heat-treated melon juice, four volatile sulfide compounds (VSCs) were identified as contributors to the cooked off-flavor: dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and 3-(methylthio)propanal (MTP). The cooked off-flavor intensities of heated juices from thick-skinned melons were stronger than those in juices from thin-skinned melons. We conducted a comparative analysis of VSCs before and after heat treatment by adding unlabeled and labeled S-methylmethionine (SMM) and/or methionine (Met) to the original melon juices. DMS and MTP were formed from SMM and Met through nucleophilic substitution and Strecker degradation, respectively. DMDS and DMTS were partly formed through the oxidative degradation of methanethiol produced from Met. Moreover, SMM could accelerate degradation of Met by increasing the amount of dicarbonyl compounds during heat treatment.