Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis

Yujiao Cheng; Leng Han; Linhua Huang; Xiang Tan; Houjiu Wu; Guijie Li

doi:10.1016/j.foodchem.2023.136026

Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis

Food Chem. 2023 Sep 1:419:136026. doi: 10.1016/j.foodchem.2023.136026. Epub 2023 Mar 24.

Authors

Yujiao Cheng¹, Leng Han², Linhua Huang³, Xiang Tan⁴, Houjiu Wu⁵, Guijie Li⁶

Affiliations

¹ Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: chengyujiao1@cric.cn.
² Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: hanleng@cric.cn.
³ Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: huanglh@cric.cn.
⁴ Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: xiangtan@cric.cn.
⁵ Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: wuhoujiu@cric.cn.
⁶ Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China. Electronic address: liguijie@cric.cn.

PMID: 37030207
DOI: 10.1016/j.foodchem.2023.136026

Abstract

Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β-damascenone, camphene, trans-β-ionone, decanal, d-limonene, and α-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.

Keywords: Heat treatment; Mandarin juice; Odorants; Sensory impacts; Variable importance for the projection.

MeSH terms

Aldehydes / analysis
Gas Chromatography-Mass Spectrometry
Odorants / analysis
Olfactometry / methods
Sulfhydryl Compounds* / analysis
Volatile Organic Compounds* / analysis

Substances

methylmercaptan
methional
Sulfhydryl Compounds
Aldehydes
dimethyl sulfide
Volatile Organic Compounds