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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of South China University of Technology (Natural Science Edition) is the property of South China University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

‘Hass’ avocado is enjoyed by consumers worldwide due to its rich flavor, high overall quality and health related attributes. The nutritional and dense phytochemical composition of avocado is attracting more consumers. Avocados do not ripen on the tree and must be ripened after harvest, which means that most or all of the ripening process needs to be carefully controlled in the commercial postharvest environment. In view of the problems that the storage time and quality changes of avocado during the storage and transportation in the Chinese avocado market are difficult to be controlled, as well as that avocado is easy to be damaged, the color of the avocado peel, the hardness of the avocado pulp, and the sensory quality indicators at room temperature (25±1 °C, 75% RH) were measured to monitor their intrinsic variation during ripening in this study. The Pearson correlation analysis between the affection degree of avocado flesh and the color difference, hardness, respiration rate, weight loss rate, respectively, was also performed. At last, the prediction model for the ripening of avocado was developed based on first-order functional equation, logistic equation of dry weight loss rate-and the color difference a* value-storage time. The results showed that the weight of avocado fruit decreased from 195.2±0.9 to 181.2±0.8 with the prolongation of storage time (0-9 d), and the daily weight loss rate and respiration rate increased first at the storage time of 0~3 d and then decreased sharply. Conversely, the peel color, characterized by L* (34.66±1.27), a* (-10.69±1.29) and b* values (18.31±1.56), changed significantly when the storage time was less than 3 d, and then tended to constant (~25.63, ~4.19, and~3.45, respectively). However, the avocado flesh hardness decreased from 144.2N to 8.04N during storing for 3 d and reached equilibrium when the storage time exceeded 3 h. Additionally, apart from the respiratory rate (r=-0.221), the dry weight loss rate, peel color (L*, a* and b* values), and avocado flesh hardness during storing at room temperature were significantly correlated with sensory preference scores (P<0.01), in which the dry weight loss rate (r=0.840)and a* value (r=0.915) were positively related to sensory preference scores, and flesh hardness (r=-0.954), L* (r=-0.947), and b* values (r=-0.952) were negatively related to sensory preference scores. Based on determination of the color of avocado peel were nondestructive, fast, convenient, herein a* value was selected as key indicators to establish the prediction model of avocado quality change during storing. At the storage time of 0-9 d, the a* value was fitted well based on logistic equation. R2 values was 0.993. In the validation experiments, when a* value less than 4, the predicted and the measured values have a good linear correlation, the decision coefficient is 0.996, indicating that the developed model can be used to predict the ripening period of avocado at room temperature when a* value less than 4. The research results in this work can provide favorable guidance and basis for quality control of avocado. [ABSTRACT FROM AUTHOR]

Composition and concentration of volatile flavor compounds of fruit and vegetable juices have important influence on sensory properties and consumer acceptance. The effect of lactic acid bacteria metabolism on the production of bioactive compounds during growth of fruit substrate is well studied, however, the characteristics of the volatile flavor compounds of the fermented juices are less investigated. This paper aims to study the changes of flavor substances and flavor quality of orange juice, apple juice, pear juice, grape juice and cucumber juice before and after fermentation by Lactobacillus plantarum LP-115 400B. Flavor of juices is characterized by interactions between volatile and non-volatile compounds, mainly acids, sugars, and free amino acids (FAA). Quantitative descriptive analysis (QDA) method was adopted to perform the sensory evaluation combed with the analysis of the FAA, sugars and acids. Principal component analysis (PCA) was applied to the sensory evaluation. Volatile flavor compounds were measured by gas chromatography - mass spectrometry (GC-MS) after the preparation of samples by static headspace solid-phase microextraction (HS-SPME). After fermentation, the kind of volatile flavor compounds in different juices increased, which enriched the flavor. The aldehydes were largely reduced to alcohols or oxidized to acids under microbial action. The relative content of alcohols and esters increased significantly, which was beneficial to the apple juice and pear juice, while the wine and pungent smell was increased in the fermented cucumber juice. Plenty of aromatic hydrocarbon was detected in grape juice after fermentation, which enriched the sensory flavor. Because of the changes in terpene, the fresh smell of orange juice decreased and the fermentation odor increased. Due to the metabolism of the lactic acid bacteria during fermentation, the total FAA content significantly reduced, but it still had certain influence on the flavor of fruit juices. The content of sweet amino acids, umami amino acids and bitter amino acids decreased, but the content of aromatic amino acids increased. The changes of FAA in various fruit and vegetable juices showed the correlation between FAA and volatile flavor compounds, such as the increase of the aromatic amino acids and the corresponding increase of the benzene derivatives in different juices after fermentation. The PCA of sensory evaluation showed that the fermented juices were mainly discriminated by the higher intensity of floral, fruity, fermented taste and sour (especially the apple juice and pear juice). The sweet taste of fruit juices was decreased after fermentation, which was related to the decrease of total sugar content and the decrease of sweet amino acids content. After fermentation, pear juice and apple juice showed the most comfortable sweet and sour feeling with the sugars-acids ratio of 21.00 and 17.79 respectively. These findings suggested that apple juice and pear juice may be more suitable substance for lactic acid fermentation to improve the flavor. For the other 3 kinds of juices, reducing the number of initial viable bacteria, terminating the fermentation in advance or adding flavor substances may help to optimize the flavor. In a word, lactic acid fermentation may be considered as an interesting option to enhance the flavor compounds of fruit juices and ensure a better control of flavor changes during juice processing. [ABSTRACT FROM AUTHOR]