1. The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation.
- Author
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Ouyang, Hui, Xu, Weijian, Peng, Wu, Zhang, Ruru, Yu, Xiongwei, Jin, Long, Xu, Feiran, and Li, Shugang
- Subjects
PUMPKIN seeds ,MAILLARD reaction ,ROASTING (Metallurgy) ,OXIDATION ,HEAT treatment ,FOOD aroma ,OLFACTORY receptors ,LIPIDS ,ODORS - Abstract
Several studies have highlighted that the formation of aroma in nuts can be attributed to the oxidation and degradation of substrates or Maillard reaction (MR) occurring during heat processing. The available information regarding pumpkin seeds, valued for their nutritional content, bioactive compounds, and distinctive aroma, following various heat treatment methods, is scarce. Therefore, an investigation was conducted to elucidate the potential formation mechanism of key volatile compounds (K-VOCs) in pumpkin seeds subjected to various heat processing methods by examining the relationship between MR, lipid oxidation, sensory attributes, and K-VOCs. The results indicate that lipid oxidation and degradation, as well as the formation of MR compounds, were observed in pumpkin seeds subjected to air frying (AF), microwave roasting (MV), and oven roasting (OR), respectively. The formation of the aromas described as 'roasted', 'caramellic', and 'fatty' in cooked pumpkin seeds is primarily linked to the presence of specific compounds. These compounds include 2-methylpyrazine, 2,3,5-trimethylpyrazine, and 2-pentylfuran, which contribute to the 'roasted' odor, and 2-ethyl-5-methyl-pyrazine and hexanol, which are associated with the 'caramellic' and 'fatty' odors, respectively. Additionally, the presence of hexanol and 2,4-decadienal further enhances the overall aroma profile of cooked pumpkin seeds. Meanwhile, the formation of 'fatty', 'roasted', and 'caramellic' odors are dependent on the oxidation of lipids and MR induced by OR, MV and AF, respectively. At last, this study offers a distinctive perspective on the potential formation mechanism of K-VOCs in cooked pumpkin seeds triggered by MV, AF, and OR. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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