کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583945 | 1492022 | 2019 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages
ترجمه فارسی عنوان
ارزیابی محتوای قند، اسیدهای چرب، اسیدهای آمینه آزاد و پروفیلهای فرار در میوه های ادویه در مراحل مختلف رسیدن
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کلمات کلیدی
Hexanal (PubChem CID: 6184)(E)-2-hexenal (PubChem CID: 5281168)polydimethylsiloxane-divinylbenzenePDMS/DVB2-Nonanone (PubChem CID: 13187)Benzyl alcohol (PubChem CID: 244)FAAOctanoic acid (PubChem CID: 379)Hexanoic acid (PubChem CID: 8892)HRMHS-SPMEGC–MS - GC-MSPCA - PCAFree amino acid - آمینو اسید رایگانEthanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Benzaldehyde (PubChem CID: 240) - بنزالدهید (PubChem CID: 240)E-Nose - بینی بینیPrincipal component analysis - تحلیل مولفههای اصلی یا PCAJujube - جوجوبRipening - رطوبتAroma - عطرgas chromatography and mass spectrometry - کروماتوگرافی گاز و طیف سنجی جرمی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Volatile profiles of jujube fruits at different ripening stages were characterized by GC-MS and E-nose. Changes in the possible precursors of volatile components were also investigated. Four ripening stages were established: GM, green maturity; YM, yellow maturity; HRM, half-red maturity; RM, red maturity. Fruit maturity showed significant effect on the volatile components and their precursors. (E)-2-hexenal was the most abundant component which showed rising trend from 169.2â¯Î¼g/kg (GM) to 733.4â¯Î¼g/kg (RM). Glucose and fructose showed a decreasing tendency during ripening. As the important precursors of jujube flavor, seven fatty acids were identified, the predominant ones were C16:0, C16:1n7, C18:1n9c and C18:2n6c; twenty-six free amino acids were quantified, in which l-AspNH2 and l-Pro were the abundant components. Owing to the highest content of total aldehydes (59.33%) and the strongest responses of E-nose, jujubes at HRM stage showed superior overall flavor quality among all the samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 344-352
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 344-352
نویسندگان
Jianxin Song, Jinfeng Bi, Qinqin Chen, Xinye Wu, Ying Lyu, Xianjun Meng,