Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots

doi:10.7506/spkx1002-6630-20200625-337

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (24): 172-178.doi: 10.7506/spkx1002-6630-20200625-337

• Component Analysis • Previous Articles Next Articles

Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots

JIA Qian, CHENG Chao, TIAN Cheng, LI Wei, ZHOU Zhi, MO Kaiju, WANG Xingping

(1. College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China;2. Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi 445000, China)

Online:2020-12-25 Published:2020-12-28

Abstract

Abstract: The flavor compounds and characteristics of Zaojiang undergoing six different treatments including sterilization, preservatives and control were determined by head-space solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose. Subsequently, principal component analysis (PCA) and cluster analysis were carried out on the data obtained to comprehensively analyze the effect of different treatments on the flavor maintenance of Zaojiang. A total of 117 volatile flavor components were identified, including 74 terpenes, 20 terpene alcohols, 7 carbonyl compounds, 7 esters, 3 acids, 2 phenols and 4 aromatic compounds. Heat treatment caused changes in the kinds of terpenes alcohols, carbonyl compounds and aromatic compounds, leading to significant changes in the flavor of Zaojiang. Of the preservatives tested, 0.1% potassium sorbate was the most effective in preserving the flavor of Zaojiang.

Key words: Zaojiang; head-space solid phase micro-extraction-gas chromatography-mass spectrometry; electronic nose; cluster analysis; principal component analysis; flavor maintenance

CLC Number:

TS201.2

JIA Qian, CHENG Chao, TIAN Cheng, LI Wei, ZHOU Zhi, MO Kaiju, WANG Xingping. Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots[J]. FOOD SCIENCE, 2020, 41(24): 172-178.

[1]	. Review of Ferritin Nanocarrier Applications in the Field of Nutrition and Health [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Miao-Miao Liu Junrong Huang. Advance in Synthesis, Purification Technologies and Physiological Activities of AcEGCG: A Review [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	. Preparation and evaluation of α-tocopherol-loaded solid lipid nanoparticles from shea butter [J]. , 0, (): 0-0.
[4]	Rui Yang. Covalent interaction between hesperidin and ferritin and its effect on the physicochemical properties of ferritin [J]. , 0, (): 0-0.
[5]	Jing ZHAO. Comparison of Determination Method for Anthocyanins Quantitative in Black Chokeberry [J]. , 0, (): 0-0.
[6]	. Research progress on inhibition strategies of acrylamide in food [J]. , 0, (): 0-0.
[7]	Jia Lin LIU JIn Zhengyu. Research progress on enzymatic synthesis of glycogen-like α-glucan [J]. , 0, (): 0-0.
[8]	yu OUYANG 权 kuoZHAO na yingFENG zhang liang Wu qian. Biological activity and potential health risks of Maillard reaction products [J]. , 0, (): 0-0.
[9]	Sheng-Hua HE. Physicochemical properties of lupin proteins extracted by micellar and alkali soluble acid precipitation [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	Phoency Lai Hui ZHANG. Molecular Characteristics, In vitro Antioxidant and Immunological Activities of Passion Fruit High-Methoxy Pectin-Phenolic Acid Derivatives [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	Ze-Dong JIANG NI Hui. Based on Acetylcholinesterase and Oxidative Stress to Study the Mechanism of Echinenone on Alzheimer's Disease [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	Yanbo Hu. Isolation, purification and antioxidant activity of polysaccharides from Osmunda japonica [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	Yan WU Phoency Lai Hui ZHANG. Non-enzymatic Browning Kinetics, Formulation Factor Effects, and Molecular Mechanisms of Tamarind Seed Proanthocyanidins System [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	Yue WANG wang yu. Volatile components analysis of black jujube with different treatment methods based on gas phase ion migration chromatography [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	Yanbo Hu. The Immunomodulatory Effect and Mechanism of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 0, (): 0-0.

Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments