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Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.
J Agric Food Chem 2019; 67(37):10401-10411JA

Abstract

This research applied inhibitors to reduce the content of cooked off-flavor components (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and 3-(methylthio)propanaldehyde) in heat-treated melon juice. The effects of glucose oxidase (GOD) on the formation and release of these four volatile sulfur compounds were also investigated. Results showed that GOD strongly inhibited the formation of the four compounds. In GOD-treated melon juice, S-methylmethionine was strongly protonated and not easily degraded into dimethyl sulfide. Moreover, the release of the dimethyl sulfide that did form was restrained by the hydrophobic interactions of gluconic acid and oxidation by hydrogen peroxide. In addition, gluconic acid (or glucose) and hydrogen peroxide could form a stable complex with methionine in an acidic matrix and thus prevented the methionine from producing 3-(methylthio)propanaldehyde, dimethyl disulfide, and dimethyl trisulfide by the Maillard reaction during heat processing.

Authors+Show Affiliations

College of Food Science and Nutritional Engineering, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing , China Agricultural University , Beijing 100083 , China.College of Food Science and Nutritional Engineering, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing , China Agricultural University , Beijing 100083 , China.College of Food Science and Nutritional Engineering, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing , China Agricultural University , Beijing 100083 , China.Beijing Key Laboratory of Flavor Chemistry , Beijing Technology and Business University , Beijing 100048 , China.College of Food Science and Nutritional Engineering, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing , China Agricultural University , Beijing 100083 , China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31441654

Citation

Luo, Dongsheng, et al. "Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice." Journal of Agricultural and Food Chemistry, vol. 67, no. 37, 2019, pp. 10401-10411.
Luo D, Xu X, Bi S, et al. Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice. J Agric Food Chem. 2019;67(37):10401-10411.
Luo, D., Xu, X., Bi, S., Liu, Y., & Wu, J. (2019). Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice. Journal of Agricultural and Food Chemistry, 67(37), pp. 10401-10411. doi:10.1021/acs.jafc.9b03398.
Luo D, et al. Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice. J Agric Food Chem. 2019 Sep 18;67(37):10401-10411. PubMed PMID: 31441654.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice. AU - Luo,Dongsheng, AU - Xu,Xinxing, AU - Bi,Shuang, AU - Liu,Yuping, AU - Wu,Jihong, Y1 - 2019/09/06/ PY - 2019/8/24/pubmed PY - 2019/10/11/medline PY - 2019/8/24/entrez KW - cooked off-flavor KW - glucose oxidase KW - inhibitor KW - mechanisms KW - melon juice SP - 10401 EP - 10411 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 67 IS - 37 N2 - This research applied inhibitors to reduce the content of cooked off-flavor components (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and 3-(methylthio)propanaldehyde) in heat-treated melon juice. The effects of glucose oxidase (GOD) on the formation and release of these four volatile sulfur compounds were also investigated. Results showed that GOD strongly inhibited the formation of the four compounds. In GOD-treated melon juice, S-methylmethionine was strongly protonated and not easily degraded into dimethyl sulfide. Moreover, the release of the dimethyl sulfide that did form was restrained by the hydrophobic interactions of gluconic acid and oxidation by hydrogen peroxide. In addition, gluconic acid (or glucose) and hydrogen peroxide could form a stable complex with methionine in an acidic matrix and thus prevented the methionine from producing 3-(methylthio)propanaldehyde, dimethyl disulfide, and dimethyl trisulfide by the Maillard reaction during heat processing. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/31441654/Study_of_the_Inhibitors_of_Cooked_Off-Flavor_Components_in_Heat-Treated_XiZhou_Melon_Juice L2 - https://dx.doi.org/10.1021/acs.jafc.9b03398 DB - PRIME DP - Unbound Medicine ER -