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Cited by 68Postharvest Quality and Shelf Life ManagementMicrobial Inactivation MethodsFermentation and Sensory Analysis

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Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

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Pan, Xin, Wu, Jihong, Zhang, Wentao, Liu, Jiayi, Yang, Xu, Liao, Xiaojun, Hu, Xiaosong, Lao, Fei·2021·Food Chemistry
DOI 10.1016/j.foodchem.2020.128117
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Abstract

Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose, and fructose on the release of active aroma compounds in fresh and high hydrostatic pressure-processed (HPP) Tainong mango juice were evaluated. Using gas chromatography-mass spectrometry/olfactometry and odor activity values, four volatiles were identified as active aroma compounds in fresh and HPP mango juice. Furthermore, Fourier transform infrared spectroscopy and isothermal titration calorimetry illustrated that the sugar-volatile interaction was hydrophobically-driven, with hydrogen bonding to some extent. As the concentrations of sugar were increased in the fresh juice, a significant change in the release of active volatiles occurred, while HPP juice showed stronger retention of the active volatiles. The results suggest that high hydrostatic pressure processing maintained the freshness of mango juice flavor by strengthening aroma retention within the juice matrix.

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Metadata

Authors
Pan, X., Wu, J., Zhang, W., Liu, J., Yang, X., Liao, X., Hu, X., & Lao, F.
Affiliations
China Agricultural University (CN)
Corresponding author
Lao, Fei
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2021-02
Volume
338
Pages
128117
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2020.128117
OpenAlex
W3087439987
Cited by
68
References
0
Citations by year
2026: 12 · 2025: 10 · 2024: 17 · 2023: 9 · 2022: 13 · 2021: 6
FWCI
4.68
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Chemistry (acceptedVersion)
  • PubMed (publishedVersion)
  • OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information) (submittedVersion)
Funders
Ministry of Science and Technology of the People's Republic of China
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
high pressure processing, sucrose, glucose, fructose, odor activity value, flavor retention, hydrophobic binding, hydrogen bonding
MeSH terms
Fruit and Vegetable Juices, Sugars, Food Handling, Hydrostatic Pressure, Gas Chromatography-Mass Spectrometry, Odorants, Taste, Mangifera

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