How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds

Xu, Yi Xiu; Zhang, Min; Fang, Zhongxiang; Sun, Jin Cai; Wang, Ying Qiang

doi:10.1016/j.foodchem.2013.10.118

Cited by 47 publications

(26 citation statements)

References 27 publications

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“…Generally, these compounds contribute a pleasant flavor to fruits or juice and have an impact on the aroma profile of the juice (Xu et al . ). However, among these terpenes, α‐pinene has the highest content and accounts for 11% of the total concentration.…”

Section: Resultsmentioning

confidence: 97%

Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage

Yang

Ren

Dong

et al. 2015

Journal of Food Processing and Preservation

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The changes in the physicochemical characteristics of raspberry juice during storage were studied. Free aroma compounds during storage were analyzed by solid-phase microextraction/gas chromatography-mass spectrometry. Bound fractions were isolated and extracted with methanol and Amberlite XAD-2 resin and then hydrolyzed by almond β-glucosidase. The content of the ascorbic acid was reduced by 47 and 31% in fresh and processed juice after 20 days of storage, respectively. A total of 23 free aroma compounds were identified in the raspberry juice. Only 12, 10, 9 and 10 free aroma compounds were found in this juice after 5, 10, 15 and 20 days of storage, with total contents of 1,614, 696, 806 and 1,103 μg/L. C13-norisoprenoids were the predominant compounds during storage. In total, 14 bound aroma compounds were found in this juice. Benzoic acid was the most abundant benzene compound. Most of the bound fractions were missed during storage. PRACTICAL APPLICATIONSAroma attribute is one of the most important factors to the quality of the fruit juice. It changed seriously during hot processing or storage. The main reason was that the aroma compounds in the juice were transferred, degraded or evaporated. Nevertheless, glycosidically bound aroma compounds might be released during processing or storage. The findings of this research revealed that most of the physicochemical characteristics remained stable during storage, except ascorbic acid. The free and bound aroma compounds of the raspberry juice changed a lot during storage. Most of these compounds decreased or were missed during hot processing and storage. The information gained from this research could be further applied in the raspberry and food industry to improve the quality of the juice during processing and storage.

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Section: Resultsmentioning

confidence: 97%

Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage

Yang

Ren

Dong

et al. 2015

Journal of Food Processing and Preservation

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“…When mass spectral libraries were used, the compound were accepted if relative similarity index (RSI) above 850. [24] Quantification of volatile compounds was performed with respect to the internal standards (ethyl-n-decanoate). The results are expressed as ratio of the response of each compound to the response of internal standard.…”

Section: Carotenoid Extraction and Identification By Rp-hplcmentioning

confidence: 99%

Carotenoids and Norisoprenoids as Carotenoid Degradation Products in Pandan Leaves (Pandanus amaryllifoliusRoxb.)

Ningrum

Minh

Schreiner

2015

International Journal of Food Properties

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Leaves from Pandanus amaryllifolius Roxb., known as pandan leaves, are used as natural colorants, natural flavor, and herbal medicine in Indonesia. These leaves are sources of natural colorants, which are mostly of carotenoid origin. In addition, carotenoids can act as precursors of several aroma impact compounds such as norisoprenoids. The research objective of this study was to determine carotenoids by reversed phase high performance liquid chromatography photo diode array and to determine norisoprenoids by Head Space Solid Phase Micro Extraction Gas Chromatography Mass Spectrophotometry (HS-SPME GC-MS) with the aim to promote pandan leaves as potential natural flavor and natural colorants. β-carotene and lutein were found as major carotenoids in pandan leaves. Three different norisoprenoids (α-ionone, β-ionone, and β-cyclocitral) were identified in pandan leaves along with their carotenoid precursors (α-carotene and β-carotene).

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“…It is cultivated in China for more than 2000 years (Chen, ). Bayberry is a favorable and profitable fruit with abundance in carbohydrate, organic acids, soluble sugars, minerals, vitamins, and phenolics (Cheng et al, ; Xu, Zhang, Fang, Sun, & Wang, ). Dongkui bayberry (DK), Biqi bayberry (BQ), Dingao bayberry (DA), and Wandao bayberry (WD) are the four main cultivars in Zhejiang province, China, accounting for more than 60% of the total yield of bayberry in China.…”

Section: Introductionmentioning

confidence: 99%

“…It is cultivated in China for more than 2000 years (Chen, 1996). Bayberry is a favorable and profitable fruit with abundance in carbohydrate, organic acids, soluble sugars, minerals, vitamins, and phenolics (Cheng et al, 2016;Xu, Zhang, Fang, Sun, & Wang, 2014).…”

Section: Introductionmentioning

confidence: 99%

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

Cao

Weng

2020

Food Science & Nutrition

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Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography–mass spectrometry (GC‐MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds. The most important contribution to the aroma of bayberry wine was esters and alcohols, respectively. Differentiation of four kinds of bayberry wine was conducted analysis by E‐nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

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How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds

Cited by 47 publications

References 27 publications

Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage

Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage

Carotenoids and Norisoprenoids as Carotenoid Degradation Products in Pandan Leaves (Pandanus amaryllifoliusRoxb.)

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

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