Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas
文献类型： 外文期刊
作者： Chen, Xi 1 ; Tang, Yayuan 1 ; Wei, Zhen 1 ; Deng, Zhonglin 1 ; Li, Zhichun 1 ; Li, Li 1 ; He, Xuemei 1 ; Sun, Jian 3 ;
作者机构： 1.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China
2.Guangxi Acad Agr Sci, Guangxi South Subtrop Agr Sci Res Inst, Longzhou 532415, Peoples R China
3.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning 530007, Peoples R China
关键词： low-temperature vacuum-fried banana slices; factor analysis; evaluation model; SPME and GCxGC-TOFMS; flavor substances
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 9 期
页码：
收录情况： SCI
摘要： The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana deep processing industry chain, banana slices from 15 varieties planted in China were prepared by low-temperature vacuum-frying (VF) technology in the present study. After factor analysis on 20 indicators of sensory, flavor, nutritional and processing quality from different varieties of banana slices, comprehensive quality evaluation models were constructed for banana slices. It was concluded that Meishijiao No. 1 had the highest overall score among the 15 banana varieties; hence, it was deemed suitable for processing. Meanwhile, in order to investigate the difference between flavor substances in banana slices before and after processing, a flavor histology study was conducted with solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography coupled to time-of flight mass spectrometry (GCxGC-TOFMS). It was found that the content differences of 2,3-pentanedione, hexanal and pentanal may cause the weakened fruitiness and the increased oil flavor of banana taste.
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