Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors

Bowen Yang; Haiming Chen; Weijun Chen; Wenxue Chen; Qiuping Zhong; Ming Zhang; Jianfei Pei

doi:10.3390/foods12091749

Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors

Foods. 2023 Apr 23;12(9):1749. doi: 10.3390/foods12091749.

Authors

Bowen Yang¹, Haiming Chen^{1

2}, Weijun Chen¹, Wenxue Chen¹, Qiuping Zhong¹, Ming Zhang¹, Jianfei Pei¹

Affiliations

¹ Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
² Huachuang Institute of Areca Research-Hainan, 88 People Road, Haikou 570208, China.

Abstract

The areca nut is one of the most important cash crops in the tropics and has substantial economic value. However, the research information about the edible quality of different areca nuts is still insufficient. This study compared the composition, texture characteristics and flavor release behaviors of four different areca nuts (AN1, AN2, AN3 and AN4) and two commercially dried areca nuts (CAN1 and CAN2). Results showed that AN1 had higher soluble fiber and lower lignin, which was the basis of its lower hardness. Meanwhile, the total soluble solid (TSS) of AN1 was the highest, which indicated that AN1 had a moister and more succulent mouthfeel. After the drying process, the lignification degree of AN1 was the lowest. Through textural analyses, the hardness of AN1 was relatively low compared to the other dried areca nuts. AN1, CAN1 and CAN2 had higher alkaline pectin content and viscosity, and better flavor retention, which indicated better edible quality. The present study revealed the differences of various areca nuts and provided vital information to further advance the study of areca nuts.

Keywords: areca nut; compositions; flavor release behaviors; texture characteristics.

Grants and funding

This research was funded by the Hainan Provincial Key Research and Development Program (ZDYF2020107) and the Hainan Provincial Natural Science Foundation of China (223RC402).