Effect of relative humidity on the metabolite profiles,antioxidant activity and sensory acceptance of black garlic processing  

作　　者：P.J.Gonzalez-Ramírez L.I.Pascual-Mathey R.V.García-Rodríguez M.Jimenez C.I.Beristain A.Sanchez-Medina L.A.Pascual-Pineda 

机构地区：[1]Instituto de Química Aplicada,Universidad Veracruzana,Av.Dr.Luis Castelazo Ayala s/n,Col.Industrial-Animas,C.P.91190,Xalapa,Veracruz,Mexico [2]Facultad de Química Farmaceutica Biologica,Universidad Veracruzana,Xalapa,Veracruz,Mexico [3]Centro de Investigacion y Desarrollo en Alimentos(CIDEA),Universidad Veracruzana,Xalapa,Veracruz,91190,Mexico

出　　处：《Food Bioscience》2022年第4期559-567,共9页食品生物科学（英文）

基　　金：the support of CONACyT(the Mexican Council of Science and Technology,CB-252692);Ms.Guadalupe A.V´asquez-Reyes for the NMR data acquisition.P.J.Gonzalez-Ramírez would like to thank CONACyT for a scholarship(Number 715586)to carry out her MSc studies.

摘　　要：Fresh garlic(FG)was processed at five different relative humidities(RH)at 55◦C for 40 days.The moisture content,aw,browning intensity and DPPH scavenging capacity were determined during processing under controlled conditions.After processing,sensory acceptance and metabolite differences were analyzed using 1H-NMR.Furthermore,a chemometric analysis was performed using both the 1H-NMR chemical profiles and the sensory evaluation of the 40-day black garlic(BG)samples.An increase in the antioxidant capacity at higher browning rate was observed.The variability for twenty-five compounds showed main changes in amino and organic acids,sugars,organosulfur compounds,ethanol,methanol GABA,choline and 5-hydroxymethylfurfural.Higher acceptance values on the sensory evaluation were for BG processed at 58 and 71%RH,indicating that intermediates RH results in a better sensory quality.An OPLS-DA chemometric analysis showed that sugars,formic acid,5-HMF,amino acids,ethanol,and choline were the main contributors.

关 键 词：Black garlic processing Antioxidant activity Chemical profile Sensory evaluation CHEMOMETRICS OPLS 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]