Characterization of flavor quality deterioration of postharvest Chinese bayberry (Myrica rubra cv. Dongkui) at different storage temperatures

杨梅 采后 风味 气味 芳香 电子鼻 品味 食品科学 感官分析 定量描述分析 乙醛 化学 园艺 乙醇 生物 人工智能 有机化学 计算机科学
作者
Gao Jia-pei,Zheng Xuan-ang,Jiang An-ze,Jing Rong,Yue Wang,Jinping Cao,Chongde Sun
出处
期刊:Journal of Food Composition and Analysis [Elsevier BV]
卷期号:130: 106146-106146 被引量:7
标识
DOI:10.1016/j.jfca.2024.106146
摘要

The present study characterized the flavor quality deterioration of ‘Dongkui’ Chinese bayberry (Myrica rubra) stored at different temperatures. The fruit were stored at 0 °C, 4 °C, 10 °C and 20 °C for 12 d. The quality deterioration was characterized by combining human sensory evaluation and artificial sensory evaluation, which included e-nose and e-tongue. The sensory quality deterioration was characterized in the aspects of taste strength, bitterness, and odor, in which the odor was found to be most related to the sensory quality deterioration. In the artificial sensory evaluation, 12 e-nose sensors showed differential responses with the elongation of storage time and temperature. Based on the human sensory evaluation and the response values of the 12 e-nose sensors, the stored fruit were classified, with those stored at 20 °C for 2 d or longer and those stored at 10 °C for 7 d or longer classified as “off-flavored” fruit. The artificial neural network (ANN) model verified the classification. A total of 27 volatile compounds were identified by HS-SPME–GC–MS. Eight differential volatiles were screened out with p < 0.05 and variable importance in projection (VIP) > 1 by orthogonal partial least squares discriminant analysis (OPLS-DA). Among these volatiles, (Z)-3-hexenoic acid methyl ester and (E,E)-2,4-hexadienal decreased, while octanoic acid, acetaldehyde, ethanol, phenylethyl alcohol, 2-pentylfuran and benzaldehyde increased in the deteriorated fruit.
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