reticulatus naud.) is a characteristic fruit of Xinjiang Uygur Autonomous Region, a melon with a thick skin, oval shape, reticulated rind, sweet taste and pleasant aroma. HHP treatment increases Hami melon flavor precursors and is an effective way to maintain the aroma volatile compounds and flavor of Hami melon juice. Additionally, the correlations between volatile compounds and fatty acids were more substantial compared to those between volatile compounds and amino acids. Positive correlations were observed among six ester-related substances and eight alcohol-related substances. When compared to fresh cantaloupe juice, there was an increase in both the types and contents of amino acids with lower total fatty acid contents than the control group. Activities of lipoxygenase ( LOX), alcohol acyltransferase ( AAT), and phospholipase A2 ( PLA2) were lower than those of the untreated group, alcohol dehydrogenase ( ADH) activity was reversed. The application of HHP treatment resulted in a considerable reduction of esters and a substantial increase in aldehydes and alcohols in C6 and C9. We investigated the changes and correlations of volatile compounds, related enzyme activities and precursor amino acids, and fatty acids in Hami melon juice under 350–500 MPa pressure. High hydrostatic pressure (HHP) treatment is an effective technique for processing heat-sensitive fruits and causes changes in volatile compounds and their precursors while maintaining quality. 3School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Province, China.2College of Food Science and Engineering, Tarim University, Alar, Xinjiang Province, China.1College of Food Science and Engineering, Xinjiang Institute of Technology, Aksu, Xinjiang Province, China. Longying Pei 1 Wei Liu 2 Luxi Jiang 1 Heng Xu 1 Luping Liu 1 Xiaoyu Wang 1 Manli Liu 1 Buhailiqiemu Abudureheman 1 Heng Zhang 1 Jiluan Chen 3 *
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