Effects of different thermal processing methods on nutrients and flavor of Toona sinensis

Journal of Food Processing and PreservationVolume 46, Issue 7 e16691 ORIGINAL ARTICLE Effects of different thermal processing methods on nutrients and flavor of Toona sinensis Le Zhang, Le Zhang Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Data curation, Funding acquisition, ​Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorZhaogai Wang, Corresponding Author Zhaogai Wang [email protected] orcid.org/0000-0001-8808-9211 Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Correspondence Zhaogai Wang, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Writing - review & editingSearch for more papers by this authorGuanying Shi, Guanying Shi Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Data curation, Formal analysis, Resources, SoftwareSearch for more papers by this authorLili Zhao, Lili Zhao Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Formal analysis, Methodology, ValidationSearch for more papers by this authorPengfei Jiang, Pengfei Jiang Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Methodology, SoftwareSearch for more papers by this authorXuzeng Wang, Xuzeng Wang Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Software, VisualizationSearch for more papers by this author Le Zhang, Le Zhang Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Data curation, Funding acquisition, ​Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorZhaogai Wang, Corresponding Author Zhaogai Wang [email protected] orcid.org/0000-0001-8808-9211 Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Correspondence Zhaogai Wang, Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Writing - review & editingSearch for more papers by this authorGuanying Shi, Guanying Shi Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Data curation, Formal analysis, Resources, SoftwareSearch for more papers by this authorLili Zhao, Lili Zhao Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Formal analysis, Methodology, ValidationSearch for more papers by this authorPengfei Jiang, Pengfei Jiang Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Methodology, SoftwareSearch for more papers by this authorXuzeng Wang, Xuzeng Wang Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China Contribution: Software, VisualizationSearch for more papers by this author First published: 23 April 2022 https://doi.org/10.1111/jfpp.16691Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The nutrients, bioactives, and flavor compounds of Toona sinensis (TS) processed by blanching, steaming, roasting, and frying were analyzed. It was found that the loss of nutrients, bioactives, and flavor compounds was highest for fried TS and lowest for steamed TS. The thermal processing method had a significant impact on the quality characteristics of processed TS. Eleven new compounds were identified in raw and processed TS, while 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene had the highest odor activity value (OAV) among the volatiles in all the samples. The principal component analysis (PCA) results indicated that the volatile compounds profiles in different processed TS were completely different. Eight compounds identified by the partial least square discriminant analysis (PLS-DA) method were the markers to distinguish the different processed TS. Steaming was the most suitable thermal processing method for TS. This study provides the theoretical basis for the selection of optimized processing methods for TS. Novelty Impact Statement The nutrients, bioactives, and flavor compounds of Toona sinensis processed by steaming, boiling, frying, and roasting were analyzed, and the thermal processing method had a significant impact on the quality characteristics of processed Toona sinensis. Eleven new compounds were identified in Toona sinensis; GC-IMS analysis offered their distinct advantages to the aroma analysis of Toona sinensis. Eight compounds identified by the PLS-DA method were the markers to distinguish the Toona sinensis. Steaming was the most suitable thermal processing method for Toona sinensis. CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. Open Research DATA AVAILABILITY STATEMENT All the data and material in manuscripts are availability Supporting Information Filename Description jfpp16691-sup-0001-TableS1-S2.docxWord 2007 document , 66.2 KB Table S1 Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume46, Issue7July 2022e16691 RelatedInformation