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排序方式: 共有426条查询结果,搜索用时 15 毫秒
1.
Niken Indrati Punnanee Sumpavapol Rajnibhas Sukeaw Samakradhamrongthai Natthaporn Phonsatta Patcha Poungsombat Sakda Khoomrung Atikorn Panya 《International Journal of Food Science & Technology》2022,57(6):3760-3770
Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference. 相似文献
2.
Allard A. Cossé Julie L. Todd Jocelyn G. Millar Lee Ann Martínez Thomas C. Baker 《Journal of chemical ecology》1995,21(11):1823-1836
We have identified five compounds from the headspace of calling male Mediterranean fruit flies (medfly),Ceratitis capitata (Wiedemann), and three compounds from the headspace of ripe mango (Mangifera indica L). using coupled gas chromatographic-electroantennographic (GC-EAG) recordings, coupled gas chromatographic-mass spectrometric (GC-MS) analysis, and electroantennographic (EAG) assays of standards. The male-produced volatiles eliciting responses from female antennae were ethyl-(E)-3-octenoate, geranyl acetate, (E,E)--farnesene, linalool, and indole. An EAG dose-response test of linalool enantiomers and indole with female medfly antennae showed relatively strong EAG activities, but no significant difference between (R)-(-)-linalool and (S)-(+)-linalool. The three mango volatiles were identified as (1S)-(-)--pinene, ethyl octanoate, and-caryophyllene. In addition, a strong antennal response was recorded from a contaminant,-copaene, present in a commercial sample of-caryophyllene. The EAG response amplitudes from both male and female antennae to the above three mango volatiles were significantly greater than to a hexanol control. For both male and female medfly antennae, the greatest EAG responses were elicited by-caryophyllene followed by ethyl octanoate. The mean EAG responses of female antennae to-caryophyllene and (1S)-(-)--pinene were significantly greater than those of male antennae. 相似文献
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4.
Thrupathihalli Pandurangapp Krishna Murthy Balaraman Manohar 《International Journal of Food Science & Technology》2012,47(6):1229-1236
Curcuma amada (Mango ginger) was dried at four different power levels ranging 315–800 W to determine the effect of microwave power on moisture content, moisture ratio, drying rate, drying time and effective diffusivity. Among the fifteen thin layer drying models considered for evaluating the drying behaviour, the semi‐empirical Midilli et al., model described the drying kinetics very well with R2 > 0.999. Drying rate and effective diffusivity increased as the microwave power output increased. Activation energy was estimated by a modified Arrhenius type equation and found to be 21.6 kW kg?1. A feed‐forward artificial neural network using back‐propagation algorithm was also employed to predict the moisture content during MW drying and found adequate to predict the drying kinetics with R2 of 0.985. 相似文献
5.
Effects of different osmo‐dehydrofreezing treatments on the volatile compounds,phenolic compounds and physicochemical properties in mango (Mangifera indica L.)
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Jin‐Hong Zhao Fang Liu Xue‐Li Pang Hong‐Wei Xiao Xin Wen Yuan‐Ying Ni 《International Journal of Food Science & Technology》2016,51(6):1441-1448
The influences of different osmotic solution pretreatments (sucrose, glucose and maltose with concentration of 45%) on the volatile compounds, phenolic compounds and other physicochemical parameters in frozen mangoes were studied. Volatile and phenolic compounds were measured using SPME/GC‐MS and HPLC method, respectively. The results revealed that compared with untreated frozen mango, some volatile compounds (e.g. alcohols, aldehydes and some terpenes and esters) increased significantly and there were more compounds identified in osmo‐dehydrofrozen samples. These changes positively affected mango aroma and resulted in higher sensory scores for osmo‐dehydrofrozen samples. In addition, data on phenolic compounds showed that dehydrofrozen samples pretreated in glucose and sucrose had higher ρ‐hydroxybenzoic acid and quercetin contents, respectively, while samples pretreated in maltose showed higher ρ‐coumaric acid and sinapic acid contents compared with untreated frozen samples. The current work indicates that osmo‐dehydrofreezing can improve the retention of phenolic and aromatic compounds in frozen mango. 相似文献
6.
7.
Robert Sevenich Elke Kleinstueck Colin Crews Warwick Anderson Celine Pye Katerina Riddellova Jaromir Hradecky Eliska Moravcova Kai Reineke Dietrich Knorr 《Journal of food science》2014,79(2):M230-M237
The benefits that high‐pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), for example, furan, acrylamide, HMF, and MCPD‐esters could be formed. Two spore strains were used to test the technique; Geobacillus stearothermophilus and Bacillus amyloliquefaciens, over the temperature range 90 to 121 °C at 600 MPa. The treatments were carried out in baby food puree and ACES‐buffer. The treatments at 90 and 105 °C showed that G. stearothermophilus is more pressure‐sensitive than B. amyloliquefaciens. The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food. The amounts of furan could be reduced between 81% to 96% in comparison to retorting for the tested temperature pressure combination even at sterilization conditions of F0‐value in 7 min. 相似文献
8.
Anthocyanin profile of red fruits and black carrot juices,purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF
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Patricia Garcia‐Herrera Maria‐Luisa Pérez‐Rodríguez Teresa Aguilera‐Delgado Maria‐Jose Labari‐Reyes Begoña Olmedilla‐Alonso Montana Camara Sonia de Pascual‐Teresa 《International Journal of Food Science & Technology》2016,51(10):2290-2300
A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements. 相似文献
9.
Jin‐Hong Zhao Rui Hu Hong‐Wei Xiao Yang Yang Fang Liu Zhi‐Lin Gan Yuan‐Ying Ni 《International Journal of Food Science & Technology》2014,49(4):960-968
The effect of osmotic dehydration pretreatment on the quality attributes (e.g. colour, hardness, drip loss, vitamin C content and pH) of frozen mango cuboids in different osmotic solutions (sucrose, glucose and maltose) and concentrations (30, 45 and 60% (wt/wt)) was investigated. Results revealed that melting temperature of mango cuboids was affected by both solute type and solid mass fraction. In addition, the dehydrofrozen samples pretreated in maltose had higher quality in vitamin C content (increasing by 23.5–73.0%), colour (colour change reducing by 2.6–39.2%) and drip loss (reducing by 0.7–9.7%) than those pretreated in other osmotic solutions. The cuboids pretreated in glucose displayed higher hardness (increasing by 16.4–36.2%). Based on principal component analysis and group distance, osmotic dehydration in 45% maltose was proposed as the most favourable freezing conditions with the highest sensory score (6.8). The current work indicates osmotic dehydration significantly improves frozen mango quality. 相似文献
10.
Chai Liu Chenghai Liu Hongkun Xue Yu Sun Zhen Lin Haijun Liu 《Drying Technology》2017,35(11):1388-1397
ABSTRACTMicrowave foam drying (MFD) is a novel drying technology particularly for the drying of agricultural products with high viscosity and thermal-sensitive components. The effect of dissipation of microwave energy on the drying process of berry puree was investigated in MFD conditions. The results show that the dissipation of microwave energy induces the vapor pressure inside the berry puree to improve the formation of bubbles. The changes of pressure inside bubbles of berry puree follow Sine equations. The favorable conditions of bubbles formation inside berry puree are the temperature of 70–80°C with the corresponding viscosity of 70–80?pa?s and moisture content of 80–85% (wb). The dissipation of microwave energy in berry puree tends to decaying trend due to the changes of dielectric properties. Moisture content has the most significant positive effect on both dielectric constant and dielectric loss factor of berry puree, followed by the density, and the drying temperature has the least but significant effect on both indicators. The focusing phenomenon of microwave irradiation depended on the dielectric properties determines the distribution of temperature of berry puree. The findings in current work contribute to a better understanding the MFD behavior of berry puree and will help to optimize the drying conditions of MFD for enhancing energy efficiency and drying quality. 相似文献