Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance. (September 2022)

• Record Type: Journal Article
• Authors: Yang, Fan; Chen, Erbao; Dai, Yixin; Xu, Ying; Liu, Ye; Bi, Shuang
• Is Part Of: Food research international. Volume 159(2022)
• Publication Date: 2022-09
• Subjects: Watermelon juice -- Key aroma compounds -- Raman spectroscopy -- Nuclear magnetic resonance -- Environmental effects; NMR nuclear magnetic resonance -- SPME solid-phase microextraction -- HS-SPME headspace-solid phase microextraction -- GC×GC–MS comprehensive two-dimensional gas chromatography mass spectrometry -- GC–MS gas-chromatography mass spectrometry -- GC-O-MS gas chromatography-olfactometry-mass spectrometry -- HS-SPME-GC–MS headspace solid-phase microextraction-gas chromatography-mass spectrometry -- RI retention index -- HS-GC-IMS headspace gas-chromatography ion mobility spectrometry -- SIDA stable isotope dilution assay -- SAFE solvent-assisted flavor evaporation -- HPLC-RID high-performance liquid chromatography coupled with refractive index detector -- SIM selected ion monitor; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111613
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: 1 Key odor compounds were quantified by stable isotope dilution assay. 2 Three aldehydes combined with fructose via hydrogen bonds. 3 Acetophenone interacted with fructose via π-π interaction. 4 Temperature and oxidation effects on aroma release were discussed. Abstract: Food matrix composition is an important factor affecting the release of aroma compounds. In the present study, four key aroma compounds (namely, hexanal, nonanal, ( E )-2-nonenal, and acetophenone) were quantified in watermelon juice by stable isotope dilution assay. Using Raman spectroscopy and 1 H NMR, it was found that hexanal, nonanal, and ( E )-2-nonenal combine with fructose via hydrogen bonds, whereas acetophenone interact with fructose via π-π interaction. Entropy compensation at higher temperatures may explain the decrease in the contents of hexanal, nonanal, and ( E )-2-nonenal released from the system. In contrast, the decrease in the contents of these aroma compounds by H2 O2 might be due to the formation of a greater number of hydrogen bonds with carboxyl groups oxidized by aldehydes. This study contributes to further the understanding on the interaction between aroma compounds and fructose, thus offering practical insights on the regulation and control of flavor development in watermelon juice.