Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller)
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| Format: | Artículo científico |
| Langue: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| _version_ | 1876439731369148416 |
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| author | Kai CHEN |
| author_facet | Kai CHEN |
| contents | Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller) Kai CHEN Lei GAO Qiong LI Huan-Rong LI Yanyan ZHANG Agrociencias PCA dried jujube volatile compounds anaerobic metabolites Simultaneous distillation extraction The aim of this study was to investigate whether anaerobic metabolites could induce volatile compounds and improve aroma of dried jujube ( Ziziphus jujuba Miller). Jujube fruits were incubated in a polyvinyl chloride bag containing 5% CO 2 and 95% N 2 for up to 168 h at 25 °C and 3 samples were randomly removed every 6 h and oven dried to a moisture content of ≅ 20%. The volatile compounds of control and 5% CO 2 -pretreated Chinese jujube fruits were extracted by simultaneous distillation extraction and identified by gas chromatography-mass spectrometry(GC-MS). The acetaldehyde and ethanol contents were determined by gas chromatography (GC). The results indicated that a large accumulation of acetaldehyde and ethanol caused changes in aroma composition of dried jujube products and 5% CO 2 pretreatment led to an increase in the levels of some compounds, particularly esters, acetaldehydes, and ethanol, whereas the amount of acids were decreased significantly. Principal component analysis showed that integrative scores of 5% CO 2 pretreatment at 120 h were the highest, and aroma quality was better than that of the control. Relatively low concentrations of anaerobic respiration metabolites are good for jujube fruit aroma composition. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544010 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953544010 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller) Kai CHEN Agrociencias PCA dried jujube volatile compounds anaerobic metabolites Simultaneous distillation extraction Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller) Kai CHEN Lei GAO Qiong LI Huan-Rong LI Yanyan ZHANG Agrociencias PCA dried jujube volatile compounds anaerobic metabolites Simultaneous distillation extraction The aim of this study was to investigate whether anaerobic metabolites could induce volatile compounds and improve aroma of dried jujube ( Ziziphus jujuba Miller). Jujube fruits were incubated in a polyvinyl chloride bag containing 5% CO 2 and 95% N 2 for up to 168 h at 25 °C and 3 samples were randomly removed every 6 h and oven dried to a moisture content of ≅ 20%. The volatile compounds of control and 5% CO 2 -pretreated Chinese jujube fruits were extracted by simultaneous distillation extraction and identified by gas chromatography-mass spectrometry(GC-MS). The acetaldehyde and ethanol contents were determined by gas chromatography (GC). The results indicated that a large accumulation of acetaldehyde and ethanol caused changes in aroma composition of dried jujube products and 5% CO 2 pretreatment led to an increase in the levels of some compounds, particularly esters, acetaldehydes, and ethanol, whereas the amount of acids were decreased significantly. Principal component analysis showed that integrative scores of 5% CO 2 pretreatment at 120 h were the highest, and aroma quality was better than that of the control. Relatively low concentrations of anaerobic respiration metabolites are good for jujube fruit aroma composition. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544010 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| title | Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller) |
| topic | Agrociencias PCA dried jujube volatile compounds anaerobic metabolites Simultaneous distillation extraction |
| url | https://www.redalyc.org/articulo.oa?id=395953544010 |