ArticleFoods (Basel, Switzerland)2022
Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 28 citations in OpenAlex.
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- Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand Apricots.Foods (Basel, Switzerland) · 2024Article
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- Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes.Food chemistry: X · 2024Article
- Effect of Water Stress and Shading on Lime Yield and Quality.Plants (Basel, Switzerland) · 2023Article
- Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds ofFoods (Basel, Switzerland) · 2022Article
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8 authors at 3 institutions in 1 country.
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Abstract
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.
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