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Research method for interaction between sweetening agent and key aldehyde aroma substances in passion fruit

A technology of aroma substances and interaction force, applied in the field of food flavor chemical analysis

Pending Publication Date: 2022-03-15
SHANGHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, excessive intake of such high-calorie foods can lead to various complex conditions such as negative problems such as dental caries, diabetes, obesity, etc.

Method used

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  • Research method for interaction between sweetening agent and key aldehyde aroma substances in passion fruit
  • Research method for interaction between sweetening agent and key aldehyde aroma substances in passion fruit
  • Research method for interaction between sweetening agent and key aldehyde aroma substances in passion fruit

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Embodiment

[0021] A method for studying the interaction between sweeteners and key aldehyde aroma substances in passion fruit juice based on instrumental analysis and thermodynamic calculations, the specific steps are as follows:

[0022] 1. SPME: Accurately weigh 6g of fruit juice sample into a 20mL headspace bottle, add 20μL of 2-octanol (400mg / kg) as an internal standard, and then heat the headspace bottle in a water bath at 40°C for 30min. The SPME needle was inserted into the headspace of the headspace vial, and the fiber (75 μm CAR / PDMS) was exposed to the headspace of the sample, placed at a distance of 1 cm from the sample liquid surface, and the volatiles were extracted for 40 minutes. Fibers were thermally desorbed at the gas chromatograph inlet at 250°C for 5 minutes for gas chromatography-mass spectrometry (GC-MS) analysis. SBSE: Use a PDMS-coated stir bar with 10mm / 0.5mm ACAR / PDMS specifications. Put 6 g of fruit juice sample, 20 μL of 2-octanol (400 mg / kg) as an internal s...

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Abstract

The method comprises the following steps: analyzing the key aldehyde aroma substances in passion fruit juice, extracting volatile substances in the passion fruit juice by using SPME in combination with SBSE, and analyzing by using GC-MS (Gas Chromatography-Mass Spectrometer). Identifying key aroma substances through combination of GC-O and OAV, and selecting a key aldehyde substance A from the key aroma substances as an object for researching interaction; detecting the respective ultraviolet-visible absorption spectrums of the blank group sweetener B solution and the mixed solution of the sweetener B and the key aldehyde substance A at different temperatures by using an ultraviolet-visible spectrophotometer; the interaction force type between the key aldehyde substance A and the sweetening agent B is judged by calculating thermodynamic parameters under a binary system of the key aldehyde substance A and the sweetening agent B. The judgment method is simple and effective, the result is visual and reliable, the applicability is wide, and a theoretical basis is provided for blending of low-sugar fruit juice or beverage essence and regulation and control of flavor quality in actual production.

Description

technical field [0001] The invention relates to a method for studying the interaction between aroma substances and non-nutritive sweetener components in fruit juice or beverage products, especially a method based on instrumental analysis (GC-O-MS, ultraviolet spectrum) and thermodynamic analysis of key ingredients in passion fruit juice. The invention relates to a method for the interaction and mechanism of aldehyde aroma substances and sweeteners, which belongs to the field of chemical analysis of food flavor. Background technique [0002] Passion fruit, also known as egg fruit, belongs to the Passiflora genus and is the largest species in the Passiflora family, mainly native to tropical America. Commonly consumed as fresh fruit or juice, passion fruit is popular for its organoleptic properties - it has an exotic, floral and fruity aroma. Passion fruit is also known as the "King of Fruit Juice" because of its rich juice fragrance, sweet and sour taste, and pleasing color. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N21/33G01N25/00
CPCG01N30/02G01N21/33G01N25/00G01N2030/025
Inventor 肖作兵蒋新一牛云蔚
Owner SHANGHAI INST OF TECH
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