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Xiao Chen
School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand

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Research article
Published: 03 August 2021 in Journal of Agricultural and Food Chemistry
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Glycosidically bound volatiles (GBVs) are flavorless compounds in fruits and may undergo hydrolysis during fruit maturation, storage, and processing, releasing free aglycones that are odor active. However, the contribution of glycosidic aglycones to the sensory attributes of fruits remains unclear. Herein, the key odor-active aglycones in tamarillo fruits were elucidated through the molecular sensory approach. We extracted GBVs from three cultivars of tamarillo fruits using solid-phase extraction and subsequently prepared aglycone isolates by enzymatic hydrolysis of GBVs. Gas chromatography–mass spectrometry-olfactometry (GC–MS-O) coupled with odor activity value (OAV) calculation, comparative aroma extract dilution analysis (cAEDA), and omission tests were used to identify key aromatic aglycones. A total of 42 odorants were determined by GC–MS-O analysis. Among them, trans-2,cis-6-nonadienal, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), linalool, 4-vinylguaiacol, geraniol, and α-terpineol showed high OAVs. The cultivar Amber had more aglycones with flavor dilution (FD) factors >16 than the Mulligan cultivar (27 vs 21, respectively), and the Laird’s Large fruit showed the highest FD of 1024 for glycosidic DMHF. Omission tests indicated 14 aglycones as essential odorants related to GBVs in tamarillo fruits. Moreover, the enzymatic liberation of aglycones affected the sensory attributes of the tamarillo juice, resulting in an intensified odor profile with noticeable fruity and sweet notes. This study gives insights into the role of endogenous aroma during tamarillo-flavor perception, which lays the groundwork for developing tamarillo-based products with improved sensory properties.

ACS Style

Xiao Chen; Paul A. Kilmartin; Bruno Fedrizzi; Siew Young Quek. Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach. Journal of Agricultural and Food Chemistry 2021, 69, 9362 -9375.

AMA Style

Xiao Chen, Paul A. Kilmartin, Bruno Fedrizzi, Siew Young Quek. Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach. Journal of Agricultural and Food Chemistry. 2021; 69 (32):9362-9375.

Chicago/Turabian Style

Xiao Chen; Paul A. Kilmartin; Bruno Fedrizzi; Siew Young Quek. 2021. "Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach." Journal of Agricultural and Food Chemistry 69, no. 32: 9362-9375.

Research article
Published: 11 April 2021 in Journal of Agricultural and Food Chemistry
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This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird’s Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatography–mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, the ripe Mulligan juice gave the highest contents of free terpenoids (424 μg/L) and esters (691 μg/L). The glycosidic-bound volatiles were prepared by solid-phase extraction. The matrix effect was evaluated based on the recovery rate of analytes containing multiple aglycone classes. From the results, phenyl β-d-glucopyranoside was selected to compensate the matrix effect caused by insufficient acquisition of glycosidic volatiles during analyte preparation. In all the ripe-fruit juice samples, the aglycones 4-hydroxy-2,5-dimethyl-3(2H)-furanone and trans-2, cis-6-nonadienal were found to give high odor activity values. According to multivariate statistical analysis, 11 free volatiles and 22 glycosidic volatiles could be potentially applied as volatile makers to distinguish the juice samples. This study has provided a comprehensive understanding of the flavor chemistry of tamarillo juices, with a focus on the potential role of glycosidic aglycones as aroma contributors to tamarillo products.

ACS Style

Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand. Journal of Agricultural and Food Chemistry 2021, 69, 4518 -4532.

AMA Style

Xiao Chen, Bruno Fedrizzi, Paul A. Kilmartin, Siew Young Quek. Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand. Journal of Agricultural and Food Chemistry. 2021; 69 (15):4518-4532.

Chicago/Turabian Style

Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. 2021. "Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand." Journal of Agricultural and Food Chemistry 69, no. 15: 4518-4532.

Journal article
Published: 08 January 2021 in Foods
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This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.

ACS Style

Xiao Chen; Joanna Le Hoong Ting; Yaoyao Peng; Pipat Tangjaidee; Yongchao Zhu; Qili Li; Yang Shan; Siew Young Quek. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling. Foods 2021, 10, 123 .

AMA Style

Xiao Chen, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, Siew Young Quek. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling. Foods. 2021; 10 (1):123.

Chicago/Turabian Style

Xiao Chen; Joanna Le Hoong Ting; Yaoyao Peng; Pipat Tangjaidee; Yongchao Zhu; Qili Li; Yang Shan; Siew Young Quek. 2021. "Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling." Foods 10, no. 1: 123.

Journal article
Published: 16 September 2020 in Food Chemistry
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Key metabolites and flavour-regulation pathways in tamarillo were investigated to explore the development of free and glycosylated volatile organic compounds (VOCs) during fruit maturation. The concentrations of free and bound VOCs were determined by gas chromatography-mass spectrometry analysis. Changes of physical parameters, concentrations of flavour precursors, and activities of key endogenous enzymes were also monitored. A total of 22 free VOCs were identified with C6 alcohols and esters being the major compounds. From the 83 glycosylated VOCs detected, phenols and terpenoids were the dominant components. The concentration of total bound VOCs increased up to 4 times during fruit ripening. Lipoxygenase pathway is confirmed as an important biosynthetic mechanism for the generation of free and glycosylated VOCs during tamarillo ripening. This biosynthesis pathway is highly correlated with the activities of key enzymes and the contents of substrates, especially linolenic acid (p < 0.05 or p < 0.01).

ACS Style

Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chemistry 2020, 339, 128046 .

AMA Style

Xiao Chen, Bruno Fedrizzi, Paul A. Kilmartin, Siew Young Quek. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chemistry. 2020; 339 ():128046.

Chicago/Turabian Style

Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. 2020. "Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway." Food Chemistry 339, no. : 128046.

Journal article
Published: 19 February 2020 in LWT
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Two different hydrolysis strategies, namely acid hydrolysis (pH 0 and 3) and enzyme hydrolysis (Rapidase AR2000, β-glucosidase, 5.6 nkat/mg), and the effect of hydrolysis time on the liberation of glycosidically bound volatiles from tamarillo (Solanum beaceum Cav.), were evaluated. Free and bound volatile profiles in tamarillo were also compared. Enzymatic hydrolysis was favoured for the liberation of aldehydes, esters, and terpenes. Harsh acidic hydrolysis (pH 0) was particularly effective at releasing C13-norisoprenoids including 3-hydroxy-β-damascone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), but those compounds cannot contribute to the pleasant odour. Moreover, the longer the duration of enzymatic hydrolysis, the higher was the concentration of alcohols, terpenes, benzenoids, ketones, and volatile phenols. On the other hand, 33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcohols ((Z)-3-hexenol, 1-hexanol) and esters (methyl caproate, methyl butanoate and ethyl butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alcohol and phenylethyl alcohol) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time.

ACS Style

Xiao Chen; Siew Young Quek; Bruno Fedrizzi; Paul Kilmartin. Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time. LWT 2020, 124, 109178 .

AMA Style

Xiao Chen, Siew Young Quek, Bruno Fedrizzi, Paul Kilmartin. Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time. LWT. 2020; 124 ():109178.

Chicago/Turabian Style

Xiao Chen; Siew Young Quek; Bruno Fedrizzi; Paul Kilmartin. 2020. "Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time." LWT 124, no. : 109178.

Journal article
Published: 23 December 2019 in Journal of Food Engineering
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The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odour of FNJ. Both drying methods significantly reduced (p < 0.05) the retention of volatiles, and changed the volatile profile of the resulting powders. Comparing the two methods, volatile retention in the spray-dried powder was lower, and was negatively affected by the increase of drying air temperature (p < 0.05). The odour activity values (OAVs) of key volatiles decreased after microencapsulation, however, most of them were still present, and contributed to the overall odour of the powders. This research has provided qualitative and quantitative data on the volatiles of FNJ, and explored for the first time, the influence of microencapsulation on the volatile characteristics and retention in powders.

ACS Style

Chuang Zhang; Xiao Chen; Jingying Zhang; Paul A. Kilmartin; Siew Young Quek. Exploring the effects of microencapsulation on odour retention of fermented noni juice. Journal of Food Engineering 2019, 273, 109892 .

AMA Style

Chuang Zhang, Xiao Chen, Jingying Zhang, Paul A. Kilmartin, Siew Young Quek. Exploring the effects of microencapsulation on odour retention of fermented noni juice. Journal of Food Engineering. 2019; 273 ():109892.

Chicago/Turabian Style

Chuang Zhang; Xiao Chen; Jingying Zhang; Paul A. Kilmartin; Siew Young Quek. 2019. "Exploring the effects of microencapsulation on odour retention of fermented noni juice." Journal of Food Engineering 273, no. : 109892.

Research article
Published: 05 December 2019 in Journal of Agricultural and Food Chemistry
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This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methyl-1-butanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).

ACS Style

Jingying Zhang; Paul Andrew Kilmartin; Yaoyao Peng; Xiao Chen; Siew-Young Quek. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. Journal of Agricultural and Food Chemistry 2019, 68, 279 -291.

AMA Style

Jingying Zhang, Paul Andrew Kilmartin, Yaoyao Peng, Xiao Chen, Siew-Young Quek. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. Journal of Agricultural and Food Chemistry. 2019; 68 (1):279-291.

Chicago/Turabian Style

Jingying Zhang; Paul Andrew Kilmartin; Yaoyao Peng; Xiao Chen; Siew-Young Quek. 2019. "Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification." Journal of Agricultural and Food Chemistry 68, no. 1: 279-291.

Journal article
Published: 03 October 2019 in Journal of Food Engineering
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This study investigated the stability of cranberry phenolics after spray drying (185 °C) and during storage, and their changes correlated with different wall materials (gum Arabic (GA), maltodextrins (M1, 10–13 DE; M3, 17–20 DE), and blend of GA and M1 (GAM1)). The storage trial was conducted at 4, 25 and 45 °C for 12 weeks. The total phenolic content (TPC), proanthocyanins and antioxidant capacity (AOC) increased after spray drying. The GMA1 powder achieved the highest recovery of TPC, anthocyanin (ANC) and AOC. During storage, the phenolics fluctuated and peaked at 8–10 weeks. Phenolic profiles of powders at week 0, 8 and 12 were studied to provide insight into the changes. Nineteen compounds were quantified using HPLC-DAD-MS/MS, with most of them showed great increases at week 8, in particular quercetin (increased up to 16.3 times). The results verified that the increase in TPC was due to decomposition of phenolic polymers. After storage of 12 weeks at 25 °C, the phenolic composition remained similar to the initial amount in all powders.

ACS Style

Jingying Zhang; Chuang Zhang; Xiao Chen; Siew Young Quek. Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage. Journal of Food Engineering 2019, 269, 109744 .

AMA Style

Jingying Zhang, Chuang Zhang, Xiao Chen, Siew Young Quek. Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage. Journal of Food Engineering. 2019; 269 ():109744.

Chicago/Turabian Style

Jingying Zhang; Chuang Zhang; Xiao Chen; Siew Young Quek. 2019. "Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage." Journal of Food Engineering 269, no. : 109744.

Journal article
Published: 23 May 2019 in Antioxidants
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This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and thermovinification (Thermo). In wine products, proanthocyanins (PACs) and anthocyanins (ANCs) are dominant in phenolics, while esters and alcohols are prevalent in volatiles, with phenylethyl alcohol, β-damascenone, benzyl alcohol, etc. as the main contributors to the aroma. The phenolic compositions of wines were in the same pattern with cultivars: the Stevens and Bergman wines contained the highest amount of ANCs and PACs, respectively, while the Pilgrim wines had the lowest total phenolic contents (TPC), and antioxidant capacities (AOC). Nevertheless, products from Pilgrim cultivar had a distinctive pattern of volatiles compared to Stevens and Bergman, especially for aromatic compounds. Considering vinification methods, Thermo demonstrated advantages on correlations with both phenolic and volatile (polymeric and monomeric) compositions.

ACS Style

Jingying Zhang; Donglin Chen; Xiao Chen; Paul Kilmartin; Siew Young Quek. The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry. Antioxidants 2019, 8, 144 .

AMA Style

Jingying Zhang, Donglin Chen, Xiao Chen, Paul Kilmartin, Siew Young Quek. The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry. Antioxidants. 2019; 8 (5):144.

Chicago/Turabian Style

Jingying Zhang; Donglin Chen; Xiao Chen; Paul Kilmartin; Siew Young Quek. 2019. "The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry." Antioxidants 8, no. 5: 144.

Journal article
Published: 01 July 2018 in Food Research International
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The influence of high temperature modes (cooking in traditional clay stewpot (TS) and cooking in commercial ceramic electrical stewpot (CS)) and low temperature modes (cooking in electrical stewpot with Temperature Modulations, TM1-TM6) on chicken broth sensory evaluation and flavor profile was studied. Sensory evaluation results showed that chicken broth processed using TM1 had the best flavor with higher chicken meat-like and lower off-flavor scores. Gas chromatography-mass spectrometry (GC-MS) and GC-MS/olfactometry (GC-MS/O) results revealed that the TM1 samples had the most abundant odorants. The umami-taste components from TM1 samples such as umami free amino acids and inosine 5′-monophosphate (IMP) had the highest amount, 20.0 ± 0.10 mg/g chicken broth and 17.19 ± 0.58 μg/g chicken broth respectively. The relationship between sensory evaluation and odor-active compounds were evaluated by Partial Least Squares Regression (PLSR), and the PLSR analysis indicated that heptanal, benzaldehyde, (Z)-2-decenal, (E,E)-2,4-decadienal, 1-pentanol, 2-undecanone, 2-pentyl-furan and one unknown compound were significantly and positively correlated with chicken meat-like note. Whereas, fatty aroma were significantly and positively correlated with octanal, (E,E)-2,4-decadienal and 1-pentanol. (E,E)-2,4-Decadienal and 2-undecanone had a significant and negative correlation with off-flavor attribute.

ACS Style

Man Zhang; Xiao Chen; Khizar Hayat; Emmanuel Duhoranimana; XiaoMing Zhang; Shuqin Xia; Jingyang Yu; Fenglei Xing. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Research International 2018, 109, 72 -81.

AMA Style

Man Zhang, Xiao Chen, Khizar Hayat, Emmanuel Duhoranimana, XiaoMing Zhang, Shuqin Xia, Jingyang Yu, Fenglei Xing. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Research International. 2018; 109 ():72-81.

Chicago/Turabian Style

Man Zhang; Xiao Chen; Khizar Hayat; Emmanuel Duhoranimana; XiaoMing Zhang; Shuqin Xia; Jingyang Yu; Fenglei Xing. 2018. "Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots." Food Research International 109, no. : 72-81.

Journals
Published: 31 January 2018 in RSC Advances
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Prediction models of ten extracted volatile compounds were established and accurately validated by PLSR.

ACS Style

Xiao Chen; Nghia Huynh; Heping Cui; Peng Zhou; XiaoMing Zhang; Baoru Yang. Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysis. RSC Advances 2018, 8, 5233 -5242.

AMA Style

Xiao Chen, Nghia Huynh, Heping Cui, Peng Zhou, XiaoMing Zhang, Baoru Yang. Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysis. RSC Advances. 2018; 8 (10):5233-5242.

Chicago/Turabian Style

Xiao Chen; Nghia Huynh; Heping Cui; Peng Zhou; XiaoMing Zhang; Baoru Yang. 2018. "Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysis." RSC Advances 8, no. 10: 5233-5242.

Journal article
Published: 26 January 2018 in Molecules
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Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5′-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.

ACS Style

Xiao Chen; Jingyang Yu; Heping Cui; Shuqin Xia; XiaoMing Zhang; Baoru Yang. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate. Molecules 2018, 23, 247 .

AMA Style

Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, XiaoMing Zhang, Baoru Yang. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate. Molecules. 2018; 23 (2):247.

Chicago/Turabian Style

Xiao Chen; Jingyang Yu; Heping Cui; Shuqin Xia; XiaoMing Zhang; Baoru Yang. 2018. "Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate." Molecules 23, no. 2: 247.