Impact of UHT processing on volatile components and chemical composition of sea buckthorn (Hippophae rhamnoides) pulp: A prediction of the biochemical pathway underlying aroma compound formation. (1st October 2022)

• Record Type: Journal Article
• Authors: Ao, Xuan; Mu, Yihan; Xie, Shuo; Meng, Dehao; Zheng, Yaqi; Meng, Xiaoshuang; Lv, Zhaolin
• Is Part Of: Food chemistry. Volume 390(2022)
• Publication Date: 2022-10-01
• Subjects: Sea buckthorn pulp -- Ultrahigh-temperature -- Volatiles changes -- Potential aroma compounds -- Chemical composition -- Formation mechanism; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133142
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: The effect of UHT on SBP was detected for the first time. Both volatile and nonvolatile components were significantly affected by UHT. The potential aroma components and their generation pathways were investigated. 140 °C for 2 s and 4 s should be considered as key technical points. Abstract: The effects of ultrahigh-temperature sterilization (UHT) on the volatile components and chemical composition of sea buckthorn pulp (SBP) were evaluated firstly. UHT had significant effects on the volatiles of SBP (mainly occurring at 140 °C for 2 s and 4 s), in which 140 °C for 2 s resulted in a decrease of 3.48% and 14.60% in total volatiles and esters, and an increase of 6.73% in alcohols, while alcohols contents sharply decreased by 6.90% at 140 °C for 4 s. Moreover, 140 °C for 2 s and 4 s decreased the amino acid content by 35.39% and 29.75%, respectively, while UHT significantly promoted the increase of fatty acids, but only a small increase at 140 °C for 4 s. The speculation is that a large number of volatiles were formed during the 140 °C for 2 s and 4 s, mainly from amino acid reactions and lipid oxidation.