Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying
Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor...
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MDPI AG
2022-09-01
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| Series: | Foods |
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| author | Huanxiong Xie Ru Zhao Chunju Liu Yulong Wu Xiaojie Duan Jiaqi Hu Feifei Yang Haiou Wang |
| author_facet | Huanxiong Xie Ru Zhao Chunju Liu Yulong Wu Xiaojie Duan Jiaqi Hu Feifei Yang Haiou Wang |
| author_sort | Huanxiong Xie |
| collection | DOAJ |
| description | Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor compounds in lemon juice vesicles. Compared with the fresh samples, the final dried samples that underwent IFD, CFD, and AD lost seven, seven, and six volatile flavor compounds and three, four, and five amino acids, respectively; the order of the loss ratios with respect to the volatile compound content was: 82.73% in CFD > 71.22% in IFD > 28.78% in AD. AD resulted in the highest total amino acid content (10.83 ± 0.20 mg/g), which was 1.39 and 5.54 mg/g higher than that of IFD and CFD, respectively; CFD resulted in the highest total organic acid content (45.94 ± 0.34 mg/g), which was 8.01 and 7.87 mg/g higher than that of IFD and AD, respectively; and AD contributed to the highest total soluble sugars (17.12 ± 0.20 mg/g), which was 1.24 and 1.49 mg/g higher than that of IFD and CFD, respectively. A correlation analysis demonstrated that most of the amino acids and the soluble sugars were closely related to the profiles of the volatile compounds in the lemon juice vesicles during drying. |
| first_indexed | 2024-03-10T00:02:19Z |
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| id | doaj.art-6fa0a0f15e284feca03cc622bd9a4d5b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:02:19Z |
| publishDate | 2022-09-01 |
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| series | Foods |
| spelling | doaj.art-6fa0a0f15e284feca03cc622bd9a4d5b2023-11-23T16:14:25ZengMDPI AGFoods2304-81582022-09-011118286210.3390/foods11182862Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air DryingHuanxiong Xie0Ru Zhao1Chunju Liu2Yulong Wu3Xiaojie Duan4Jiaqi Hu5Feifei Yang6Haiou Wang7Key Laboratory of Modern Agricultural Equipment, Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaLemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor compounds in lemon juice vesicles. Compared with the fresh samples, the final dried samples that underwent IFD, CFD, and AD lost seven, seven, and six volatile flavor compounds and three, four, and five amino acids, respectively; the order of the loss ratios with respect to the volatile compound content was: 82.73% in CFD > 71.22% in IFD > 28.78% in AD. AD resulted in the highest total amino acid content (10.83 ± 0.20 mg/g), which was 1.39 and 5.54 mg/g higher than that of IFD and CFD, respectively; CFD resulted in the highest total organic acid content (45.94 ± 0.34 mg/g), which was 8.01 and 7.87 mg/g higher than that of IFD and AD, respectively; and AD contributed to the highest total soluble sugars (17.12 ± 0.20 mg/g), which was 1.24 and 1.49 mg/g higher than that of IFD and CFD, respectively. A correlation analysis demonstrated that most of the amino acids and the soluble sugars were closely related to the profiles of the volatile compounds in the lemon juice vesicles during drying.https://www.mdpi.com/2304-8158/11/18/2862lemon juice vesiclesvacuum freeze-dryinghot-air dryingvolatile flavor compoundsnonvolatile flavor compounds |
| spellingShingle | Huanxiong Xie Ru Zhao Chunju Liu Yulong Wu Xiaojie Duan Jiaqi Hu Feifei Yang Haiou Wang Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying Foods lemon juice vesicles vacuum freeze-drying hot-air drying volatile flavor compounds nonvolatile flavor compounds |
| title | Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying |
| title_full | Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying |
| title_fullStr | Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying |
| title_full_unstemmed | Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying |
| title_short | Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying |
| title_sort | dynamic changes in volatile flavor compounds amino acids organic acids and soluble sugars in lemon juice vesicles during freeze drying and hot air drying |
| topic | lemon juice vesicles vacuum freeze-drying hot-air drying volatile flavor compounds nonvolatile flavor compounds |
| url | https://www.mdpi.com/2304-8158/11/18/2862 |
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