Abstract
Pasteurization (PS) causes the abnormal changes in volatiles and off-flavors in juices and limit the commercial production of juices. Herein, the first study on the biochemical reaction of volatile and nonvolatile compounds in response to PS factors during the process of sea buckthorn pulp (SBP) was evaluated. Processing conditions (mainly 80 °C for 20 min) had significant effects on the volatile and nonvolatile compounds. The restricted unsaturated fatty acid metabolism led to the greatest decrease of 20.25% in esters with fruity odor, and furans, smelling like caramel and toast, exhibited the highest increase of 136.40% because of the enhancement of the Maillard reaction. Dimethyl sulfide and dimethyl trisulfide elicited a cooked onion-like off-flavor, generated mainly from Strecker degradation of sulfur-containing amino acids, strengthened by the high pH and sufficient substrates due to the highest consumption rates of 4.66% and 12.01% for organic acids and sugars. Reasonable temperature and time control are crucial to the improvement of the process for PS for the SBP industry.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data availability
The data used and/or analysed during the current study are available from the corresponding author on reasonable request.
Code availability
Not applicable.
Abbreviations
- PS:
-
Pasteurization
- SBP:
-
Sea buckthorn pulp
- GC–MS:
-
Gas chromatography–mass spectrometry
- OAV:
-
Odor-activity value
- FID:
-
Flame ionization detection
- Raw:
-
The control samples
- 82 ℃ (5 Min):
-
SBP treated at 82 ℃ for 5 min
- 82 ℃ (10 Min):
-
SBP treated at 82 ℃ for 10 min
- 82 ℃ (20 Min):
-
SBP treated at 82 ℃ for 20 min
- 93 ℃ (5 Min):
-
SBP treated at 93 ℃ for 5 min
- 93 ℃ (10 Min):
-
SBP treated at 93 ℃ for 10 min
- LOX:
-
Lipoxygenase
- DMS:
-
Dimethyl sulfide
- DMTS:
-
Dimethyl trisulfide
- SSM:
-
S-methyl-methionine
References
Adelina NM, Wang H, Zhang L, Zhao Y (2020) Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions. Food Res Int. https://doi.org/10.1016/j.foodres.2020.110026
An K, Liu H, Fu M, Qian MC, Xu Y (2019) Identification of the cooked off-flavor in heat-sterilized lychee (litchi chinensis sonn.) juice by means of molecular sensory science. Food Chem 301:125282. https://doi.org/10.1016/j.foodchem.2019.125282
Averbeck M, Schieberle P (2011) Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate. Eur Food Res Technol 232(1):129–142. https://doi.org/10.1007/s00217-010-1366-8
Ayyildiz HF, Topkafa M, Kara H, Sherazi STH (2015) Evaluation of fatty acid composition, tocols profile, and oxidative stability of some fully refined edible oils. Int J Food Prop 18(9):2064–2076. https://doi.org/10.1080/10942912.2014
Banerji R, Singh P, Anwar SI, Solomon S (2012) Effect of reducing sugars on non-enzymic browning during thermo-evaporation of sugarcane juice for making jaggery. Sugar Tech: an Int J Sugar Crops Related Ind 14(4):428–431. https://doi.org/10.1007/s12355-012-0159-8
Bonnaffouxa H, Rolandb A, Schneidera R, Cavelierc F (2021) Spotlight on release mechanisms of volatile thiols in beverages. Food Chem. https://doi.org/10.1016/j.foodchem.2020.127628
Chen W, Karangwa E, Yu J, Xia S, Feng B, Zhang X, Jia CS (2017) Characterizing red radish pigment off-odor and aroma-active compounds by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least square regression. Food Bioprocess Tech 10(7):1–17. https://doi.org/10.1007/s11947-017-1904-5
Chen X, Fedrizzi B, Kilmartin PA, Quek SY (2020) Development of volatile organic compounds and their glycosylated precursors in tamarillo (solanum betaceum cav.) during fruit ripening: a prediction of biochemical pathway. Food Chem. https://doi.org/10.1016/j.foodchem.2020.128046
Chen YY, Zhang M, Mujumdard AS, Liu YP (2022) Combination of epigallocatechin gallate with L-cysteine in inhibiting Maillard browning of concentrated orange juice during storage. LWT-Food Sci Technol 154:112604. https://doi.org/10.1016/j.lwt.2021.112604
Ciesarová Z, Murkovic M, Cejpek K, Kreps F, Tobolková B, Koplík R, Belajová E, Kukurová K, Daško L, Panovská Z, Revenco D, Burčová Z (2020) Why is sea buckthorn (hippophae rhamnoides l.) so exceptional? a review. Food Res Int 133:109170. https://doi.org/10.1016/j.foodres.2020.109170
Hattula T, Granroth B (2010) Formation of dimethyl sulphide from S-methyl methionine in onion seedlings (allium cepa). J Sci Food Agr 25(12):1517–1521. https://doi.org/10.1002/jsfa.2740251212
Leung GS, Marriott R (2016) Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction. Flavour Fragr J 31(2):124–136. https://doi.org/10.1002/ffj.3290
Luo DS, Pan X, Zhang WT, Bi S, Wu JH (2022) Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice. Food Chem 371:131166. https://doi.org/10.1016/j.foodchem.2021.131166
Ma X, Yang W, Marsol-Vall A, Laaksonen O, Yang B (2020) Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (hippopha rhamnoides l.) berries. Int J Food Sci Tech. https://doi.org/10.1111/ijfs.14442
Mastello RB, Janzantti NS, Bisconsin-Júnior A, Monteiro M (2017) Impact of HHP processing on volatile profile and sensory acceptance of pêra-rio orange juice. Innov Food Sci Emerg. https://doi.org/10.1016/j.ifset.2017.10.008
McGorrin RJ (2011) The significance of volatile sulfur compounds in food flavors an overview. ACS Symp Ser 1068:3–31. https://doi.org/10.1021/bk-2011-1068.ch001
Moshonas MG, Shaw PE (2000) Changes in volatile flavor constituents in pasteurized orange juice during storage. J Food Quality 23:61–71. https://doi.org/10.1111/j.1745-4557.2000.tb00196.x
Pan X, Zhang WT, Lao F, Mi F, Liao XJ, Luo DS, Wu JH (2021) Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices. Food Chem 343:128459. https://doi.org/10.1016/j.foodchem.2020.128459
Panadare D, Rathod VK (2018) Extraction and purification of polyphenol oxidase: a review. Biocatal Agric Biotechnol 14:431–437. https://doi.org/10.1016/j.bcab.2018.03.010
Pang X, Chen D, Hu X, Zhang Y, Wu J (2012) Verification of aroma profiles of jiashi muskmelon juice characterized by odor activity value and gas chromatography–olfactometry/detection frequency analysis: aroma reconstitution experiments and omission test. J Agric Food Chem 60(42):10426–10432. https://doi.org/10.1021/jf302373g
Sérot T, Regost C, Prost C, Robin J, Arzel J (2001) Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima). J Sci Food Agr 81(14):1339–1346. https://doi.org/10.1002/jsfa.950
Siguemoto SE, Funcia EDS, Pires MN, Gut JAW (2018) Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. Food Bioprod Process 111:45–53. https://doi.org/10.1016/j.fbp.2018.06.004
Wang Y, Juliani HR, Simon JE, Ho CT (2009) Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction. Food Chem 115(1):233–237. https://doi.org/10.1016/j.foodchem.2008.12.014
Wang L, Deng W, Wang P, Huang W, Chen J (2020) Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process. J Food Sci. https://doi.org/10.1111/1750-3841.15108
Wang XH, Chen F, Ma LJ, Liao XJ, Hu XS (2022) Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time. Food Chem 371:131161. https://doi.org/10.1016/j.foodchem.2021.131161
Wu Y, Han X, Yuan WQ, Wang XX, Meng DH, Hu JZ, Lv ZL (2020) Integrated analysis of fatty acid, sterol and tocopherol components of seeds oils obtained from four varieties of industrial and environmental protection crops. Ind Crops Prod 150:112417. https://doi.org/10.1016/j.indcrop.2020.112417
Wu W, Xiao G, Yu Y, Xu Y, Li L (2021) Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control 130(9):108293. https://doi.org/10.1016/j.foodcont.2021.108293
Yang YJ, Xia YJ, Wang GQ, Tao L, Yu JS, Ai LZ (2019) Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine. Food Chem. https://doi.org/10.1016/j.foodchem.2018.09.128
Zheng J, Kallio H, Linderborg K, Yang B (2011) Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild chinese sea buckthorn (hippopha rhamnoides ssp. sinensis) with special reference to influence of latitude and altitude. Food Res Int 44(7):2018–2026. https://doi.org/10.1016/j.foodres.2010.10.007
Acknowledgements
This research was supported by the research project of China National Petroleum Corporation (kywx-23-003).
Funding
This research was supported by the research project of China National Petroleum Corporation (kywx-23–003).
Author information
Authors and Affiliations
Contributions
YM: Conceptualization, Formal analysis, Investigation, Writing—original draft. XA: Conceptualization, Data curation, Writing—original draft, Writing—review & editing. ZC: Conceptualization. DL: Conceptualization, Methodology, Data curation. DM: Investigation, Conceptualization. LC: Software. XW: Validation. ZL: Funding acquisition, Supervision, Writing—review & editing.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no competing interests.
Consent to participate
All authors have seen and agreed with the contents of the manuscript.
Consent for publication
All authors are aware of its submission to JFST.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Mu, Y., Ao, X., Zhao, Z. et al. The anabolism of volatile compounds during the pasteurization process of sea buckthorn (Hippophae rhamnoides) pulp. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05943-z
Revised:
Accepted:
Published:
DOI: https://doi.org/10.1007/s13197-024-05943-z