The interaction of temperature and relative humidity affects the main aromatic components in postharvest Torreya grandis nuts.
Aroma
Relative humidity
Temperature
Terpenes
Torreya grandis nuts
d-limonene
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Jan 2022
30 Jan 2022
Historique:
received:
21
06
2021
revised:
06
08
2021
accepted:
07
08
2021
pubmed:
20
8
2021
medline:
21
10
2021
entrez:
19
8
2021
Statut:
ppublish
Résumé
The postharvest ripening stage is necessary for Torreya grandis (T. grandis) nuts to complete aromatic synthesis, which requires appropriate temperature and relative humidity (RH). Currently, scarce information is available regarding the changes in aroma profiles in T. grandis nuts and the relationship with their response to different environmental conditions. Therefore, the interaction of temperature (20 °C or 30 °C) and relative humidity (70% RH or 90% RH) was investigated on aromatic substances after harvest. The results showed that 56 aromatic components were detected by a gas chromatography-mass spectrometer (GC-MS) and mainly divided into five categories, among which terpenes were the most abundant (56.2-86.7%). Principal component analysis (PCA) showed that both temperature and humidity can affect the aroma composition, and terpenes were mainly influenced by humidity. Specifically, d-limonene occupied the largest proportion of terpenes (63.0-90.8%) and was significantly upregulated by high humidity.
Identifiants
pubmed: 34411862
pii: S0308-8146(21)01842-2
doi: 10.1016/j.foodchem.2021.130836
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
130836Informations de copyright
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