A new strategy to strongly release sweet-enhancing volatiles from goji pomace using trivalent iron salts. (May 2023)

• Record Type: Journal Article
• Authors: Han, Xue; Zhang, Na; Luo, Lingxi; Zhang, Yanyan; Wang, Mengze; Yin, Xiaoyu; Zhang, Bo; Fan, Junfeng
• Is Part Of: Food research international. Volume 167(2023)
• Publication Date: 2023-05
• Subjects: β-carotene -- Diabetes -- FeCl3 -- Lewis acid -- Resource utilization -- Sugar substitute; FeCl3 ferric chloride -- SVs sweet-enhancing volatiles -- MACs main aroma compounds -- OAV odor activity value -- SE sweet essence -- GP goji pomace slurry -- FP FeCl3-goji pomace slurry -- RS reconstitution solution; 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.2023.112659
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: We first use FeCl3 to fully release the volatile compounds from plant resources. FeCl3 strongly releases the sweet-enhancing volatiles (SVs) from fruit pomace. FeCl3 acts as Brønsted and Lewis acids to hydrolyze and release the bounded SVs. FeCl3 degrades β-carotene and β-ionone to SVs via the oxidation of iron radicals. SVs can be concentrated into sweet essence to substitute sugar intake. Abstract: Efforts to fully utilize pomace volatiles have been obstructed by the lack of high-performance technologies to release free and bound volatiles. This study first established that ferric chloride (FeCl3 ) could strongly release the sweet-enhancing volatiles (SVs) from goji pomace, thus increasing the main aroma compounds [MACs; odor activity value (OAV) > 1] from 9 to 27. The underlying mechanism included the special hydrolysis to glycosides by ferric ions acting as Brønsted and Lewis acids, and the oxidation of β-carotene and β-ionone by electrophilic ferrite. The sweet fragrance could be reconstituted and simulated by the 27 MACs. Subsequent extraction and concentration increased MACs on average by 2.28-fold, and the extracted essence could be used as a green and safe sweet-enhancing sugar substitute for specific consumers. These study findings laid a foundation for understanding the relationship between metal salts and flavor chemistry, further providing an opportunity for the full utilization of resources.