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Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis.
Food Chem. 2023 Sep 01; 419:136026.FC

Abstract

Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β-damascenone, camphene, trans-β-ionone, decanal, d-limonene, and α-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Cheng Y
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: chengyujiao1@cric.cn.
Han L
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: hanleng@cric.cn.
Huang L
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: huanglh@cric.cn.
Tan X
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: xiangtan@cric.cn.
Wu H
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: wuhoujiu@cric.cn.
Li G
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: liguijie@cric.cn.

MeSH

Gas Chromatography-Mass SpectrometrySulfhydryl CompoundsAldehydesOdorantsOlfactometryVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

37030207

Citation

Cheng, Yujiao, et al. "Association Between Flavor Composition and Sensory Profile in Thermally Processed Mandarin Juices By Multidimensional Gas Chromatography and Multivariate Statistical Analysis." Food Chemistry, vol. 419, 2023, p. 136026.
Cheng Y, Han L, Huang L, et al. Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis. Food Chem. 2023;419:136026.
Cheng, Y., Han, L., Huang, L., Tan, X., Wu, H., & Li, G. (2023). Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis. Food Chemistry, 419, 136026. https://doi.org/10.1016/j.foodchem.2023.136026
Cheng Y, et al. Association Between Flavor Composition and Sensory Profile in Thermally Processed Mandarin Juices By Multidimensional Gas Chromatography and Multivariate Statistical Analysis. Food Chem. 2023 Sep 1;419:136026. PubMed PMID: 37030207.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis. AU - Cheng,Yujiao, AU - Han,Leng, AU - Huang,Linhua, AU - Tan,Xiang, AU - Wu,Houjiu, AU - Li,Guijie, Y1 - 2023/03/24/ PY - 2022/11/21/received PY - 2023/03/16/revised PY - 2023/03/21/accepted PY - 2023/4/28/medline PY - 2023/4/9/pubmed PY - 2023/4/8/entrez KW - Heat treatment KW - Mandarin juice KW - Odorants KW - Sensory impacts KW - Variable importance for the projection SP - 136026 EP - 136026 JF - Food chemistry JO - Food Chem VL - 419 N2 - Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β-damascenone, camphene, trans-β-ionone, decanal, d-limonene, and α-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/37030207/Association_between_flavor_composition_and_sensory_profile_in_thermally_processed_mandarin_juices_by_multidimensional_gas_chromatography_and_multivariate_statistical_analysis_ DB - PRIME DP - Unbound Medicine ER -