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Xu C, Yang Y, He L, Li C, Wang X, Zeng X. Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita. Food Chem 2024; 434:137428. [PMID: 37716144 DOI: 10.1016/j.foodchem.2023.137428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/18/2023]
Abstract
Pueraria lobata and coix seeds have complementary nutritional profiles, and their nutritional value can be enhanced through biotransformation. Agrocybe aegerita (A. aegerita) is a highly nutritious mushroom with a rich enzyme content. This study investigated the flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage (PCFB) by A. aegerita. Sixty volatile compounds were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Compared to unfermented PCFB, fermentation with A. aegerita enhanced its physicochemical properties, with the contents of essential amino acids, γ-Aminobutyric acid, and soluble proteins increasing from 16.81%, 2.64 mg/100 mL, and 49.40% to 21.06%, 4.20 mg/100 mL, and 53.08%, respectively. Two efficient shelf-life prediction models of PCFB were established with the Arrhenius model using pH and sensory evaluation as indexes. These findings demonstrate that PCFB is a novel, high-quality beverage and provide a foundation for potential industrial production of PCFB using A. aegerita.
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Affiliation(s)
- Changli Xu
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Yun Yang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
| | - Laping He
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Cuiqin Li
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China.
| | - Xiao Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China.
| | - Xuefeng Zeng
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, PR China
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Yan X, Pan S, Liu X, Tan M, Zheng X, Du W, Wu M, Song Y. Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. Foods 2023; 12:3012. [PMID: 37628011 PMCID: PMC10453604 DOI: 10.3390/foods12163012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/24/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.
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Affiliation(s)
- Xinhuan Yan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Shaoxiang Pan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xuemei Liu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Mengnan Tan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xiaodong Zheng
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Wenyu Du
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Maoyu Wu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Ye Song
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
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Zhang B, Sun Z, Lin L, Zhang C, Wei C. Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description. Foods 2023; 12:foods12040795. [PMID: 36832870 PMCID: PMC9957257 DOI: 10.3390/foods12040795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/28/2023] [Accepted: 02/09/2023] [Indexed: 02/17/2023] Open
Abstract
Distilled jujube liquor is an alcoholic beverage made from jujube, which has a unique flavor and a sweet taste. The purpose of this study was to explore the effect of mixed fermentation on the quality of distilled jujube liquor by comparing the performance of mixed fermentation between S. cerevisiae, Pichia pastoris and Lactobacillus. The results showed that there were significant differences in the quality of the jujube liquor between the combined strains. Moreover, Lactobacillus increased and P. pastoris reduced the total acid content. The results from an E-nose showed that the contents of methyl, alcohol, aldehyde, and ketone substances in the test bottle decreased significantly after decanting, while the contents of inorganic sulfide and organic sulfide increased. Fifty flavor compounds were detected, including nineteen esters, twelve alcohols, seven ketones, six aldehydes, three alkenes, one furan, one pyridine, and one acid. There were no significant differences in the type or content of flavor compounds. However, PLS-DA showed differences among the samples. Eighteen volatile organic compounds with variable importance in projection values > 1 were obtained. There were sensory differences among the four samples. Compared with the sample fermented with only S. cerevisiae, the samples co-fermented with Lactobacillus or with P. pastoris had an obvious bitter taste and mellow taste, respectively. The sample fermented by all three strains had a prominent fruity flavor. Except for the sample fermented with only S. cerevisiae, the jujube flavor was weakened to varying degrees in all samples. Co-fermentation could be a valuable method to improve the flavor quality of distilled jujube liquor. This study revealed the effects of different mixed fermentation modes on the sensory flavor of distilled jujube liquor and provided a theoretical basis for the establishment of special mixed fermentation agents for distilled jujube liquor in the future.
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Affiliation(s)
- Busheng Zhang
- Shandong Engineering Technology Research Center of Pomegranate Deep Processing, College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277100, China
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhongguan Sun
- Shandong Engineering Technology Research Center of Pomegranate Deep Processing, College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277100, China
- Correspondence: (Z.S.); (C.Z.)
| | - Liangcai Lin
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Cuiying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
- Correspondence: (Z.S.); (C.Z.)
| | - Chunhui Wei
- Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province, Zigong 643002, China
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Ni JB, Bi YX, Vidyarthi SK, Xiao HW, Han LD, Wang J, Fang XM. Non-thermal electrohydrodynamic (EHD) drying improved the volatile organic compounds of lotus bee pollen via HS-GC-IMS and HS-SPME-GC-MS. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Yuan L, Lao F, Shi X, Zhang D, Wu J. Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices. ULTRASONICS SONOCHEMISTRY 2022; 90:106219. [PMID: 36371874 PMCID: PMC9664403 DOI: 10.1016/j.ultsonch.2022.106219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 08/16/2022] [Accepted: 11/02/2022] [Indexed: 06/16/2023]
Abstract
Pretreatment combined with vacuum freeze-drying is an effective technique to extend the storage period of jujube fruits and reduce energy consumption and cost; however, the effects of pretreatment on the quality characteristics of jujube during vacuum freeze-drying remain unknown. In this study, the effects of cold plasma (CP), high hydrostatic pressure (HHP), ultrasound (US), high-pressure carbon dioxide (HPCD), and conventional blanching (BC) as pretreatments on the performance of vacuum freeze-dried jujube slices were investigated. The results indicated that the application of different pretreatments decreased the water activity and increased the rehydration capacity, owing to the pretreatment etching larger and more porous holes in the microstructure. Freeze-dried jujube slices pretreated with HPCD retained most of their quality characteristics (color, hardness, and volatile compounds), followed by the HHP- and US-pretreated samples, whereas samples pretreated with BC showed the greatest deterioration in quality characteristics, and hence, BC is not recommended as a pretreatment for freeze-dried jujube slices. Sensory evaluation based on hedonic analysis showed that jujube slices pretreated with HPCD and US were close to the control sample and scored highest. Compared to other pretreated samples and the control, freeze-dried jujube slices pretreated with HPCD showed the least degradation (4.93%) of cyclic adenosine monophosphate (cAMP), the highest contents of total phenol, total flavonoid, and l-ascorbic acid, and the highest antioxidant capacity. Partial least squares-discriminant analysis (PLS-DA) was performed to screen all the quality characteristic data of different pretreated samples, and 12 volatile compounds, including ethyl hexanoate and (E)-2-hexenal, along with color, l-ascorbic acid content, and cAMP content were found suitable to be used as discriminators for pretreated freeze-dried jujube slices. Therefore, non-thermal pretreatments, including HPCD, US, and HHP pretreatments, are promising techniques for the vacuum freeze-drying of jujube products.
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Affiliation(s)
- Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xun Shi
- Haoxiangni Health Food Co., Ltd., Xinzheng 451100, China
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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Gou M, Chen Q, Qiao Y, Li J, Long J, Wu X, Zhang J, Fauconnier ML, Jin X, Lyu J, Bi J. Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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