Food and Fermentation Industries >

2022 , Vol. 48 >Issue 7: 117 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027688

Effect of extraction and sterilization method on the volatile components and aroma of lotus root juice

  • GU Yanyang ,
  • NIU Liying ,
  • LI Dajing ,
  • LIU Chunquan ,
  • XIAO Lixia
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  • 1(School of Food Science and Engineering,Yangzhou University,Yangzhou 225000,China)
    2(Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

Received date: 2021-04-11

  Revised date: 2021-06-30

  Online published: 2022-04-27

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Abstract

Consumers appreciate lotus root juice for years largely attribute to its unique flavor. Squeeze pressed and homogenate fresh lotus root juice was prepared, and then sterilized under high pressure (HPP) (400 MPa, 10min) or autoclaving (AU) at 121 ℃ for 15 min. Volatile components extracted using headspace solid-phase micro-extraction and determined using gas chromatography-mass spectrometry. Meanwhile, aroma attributes were evaluated using the quantitative descriptive method. 57 volatile components including 13 alcohols, 11 aldehydes, 1 acid, 2 ketones, 4 esters, 3 sulfides, 9 hydrocarbons, 13 heterocycles and 1 oxime were detected. The results showed that the total peak area of the volatile components in squeezed lotus root juice increased 6.89 and 19.53 folds after HPP and AU treatments, respectively. However, the fold values of homogenized lotus root juice were only 1.23 and 1.40. Principle component (PC) analysis was performed to illustrate the relationship between the volatile components and the aroma attributes. The profile of the first two PCs showed that the distance on PC1 direction between the fresh-squeezed juice and the AU treated squeezed juice was largest, which suggested that the squeezed juice was more sensitive to AU treatments. Moreover, HPP treated samples and non-sterilized samples were aggregated and showed close relation to the green grass odor, 1-octanol and 3-methy-butanal. In addition, AU could enhance the total aroma intensity, which responded as sweet, grain and fruit aroma, showed a close relationship to sulfide, heterocyclic, hydrocarbon and other components. In summary, the juice preparation and sterilization method could lead to different volatile components and aromas. The effect of AU was greater than that of HPP, especially on squeezed juice. These results would provide valuable information for flavor control and evaluation in lotus root juice processing.

Key words： lotus root juice; volatile component; juice extraction method; high pressure processing; autoclaving

Cite this article

GU Yanyang , NIU Liying , LI Dajing , LIU Chunquan , XIAO Lixia . Effect of extraction and sterilization method on the volatile components and aroma of lotus root juice[J]. Food and Fermentation Industries, 2022 , 48(7) : 117 -125 . DOI: 10.13995/j.cnki.11-1802/ts.027688

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