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The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation

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Abstract

Several studies have highlighted that the formation of aroma in nuts can be attributed to the oxidation and degradation of substrates or Maillard reaction (MR) occurring during heat processing. The available information regarding pumpkin seeds, valued for their nutritional content, bioactive compounds, and distinctive aroma, following various heat treatment methods, is scarce. Therefore, an investigation was conducted to elucidate the potential formation mechanism of key volatile compounds (K-VOCs) in pumpkin seeds subjected to various heat processing methods by examining the relationship between MR, lipid oxidation, sensory attributes, and K-VOCs. The results indicate that lipid oxidation and degradation, as well as the formation of MR compounds, were observed in pumpkin seeds subjected to air frying (AF), microwave roasting (MV), and oven roasting (OR), respectively. The formation of the aromas described as ‘roasted’, ‘caramellic’, and ‘fatty’ in cooked pumpkin seeds is primarily linked to the presence of specific compounds. These compounds include 2-methylpyrazine, 2,3,5-trimethylpyrazine, and 2-pentylfuran, which contribute to the ‘roasted’ odor, and 2-ethyl-5-methyl-pyrazine and hexanol, which are associated with the ‘caramellic’ and ‘fatty’ odors, respectively. Additionally, the presence of hexanol and 2,4-decadienal further enhances the overall aroma profile of cooked pumpkin seeds. Meanwhile, the formation of ‘fatty’, ‘roasted’, and ‘caramellic’ odors are dependent on the oxidation of lipids and MR induced by OR, MV and AF, respectively. At last, this study offers a distinctive perspective on the potential formation mechanism of K-VOCs in cooked pumpkin seeds triggered by MV, AF, and OR.

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Funding

The work is funded by the National Key R&D Program of China (Grant No. 2018YFD0400302), the Special Fund for Anhui Agriculture Research System ( Grant No. AHCYJSTX-NCPJG)-15, the Cooperative Projects of Hefei University of Technology-Wuhan Xudong Food Co. Ltd. (Grant Nos. W2020JSKF0457 & W2021JSKF0356 & W2023JSKF0310), the Cooperative Projects of Hefei University of Technology-Chacha Food Co. Ltd. (Grant No. W2021JSKF1023), and the 7th Young Elite Scientist Sponsorship Program by CAST (Grant No. 2021QNRC001).

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Authors and Affiliations

  1. Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China

    Hui Ouyang, Weijian Xu, Wu Peng, Ruru Zhang, Feiran Xu & Shugang Li

  2. Wuhan Xudong Food Co., Ltd., Wuhan, 430000, China

    Xiongwei Yu

  3. Chacha Food Co., Ltd., Hefei, 230601, China

    Long Jin

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  1. Hui Ouyang
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  2. Weijian Xu
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  3. Wu Peng
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Contributions

Hui Ouyang: Conceptualization, Methodology, Data curation, Writing—original draft, Writing—review & editing; Weijian Xu: Methodology, Investigation, Formal analysis, Writing—review & editing; Wu Peng: Methodology, Data duration; Ruru Zhang: Investigation, Writing—review & editing; Xiongwei Yu: Resources, Investigation, Data curation; Long Jin: Methodology, Data curation; Feiran Xu: Investigation, Formal analysis; Shugang Li: Project administration, Conceptualization, Resources, Writing—original draft, Writing—review & editing.

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Correspondence to Shugang Li.

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Ouyang, H., Xu, W., Peng, W. et al. The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation. Food Measure (2024). https://doi.org/10.1007/s11694-024-02532-8

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