Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Erh-Kang Luo; Chun-Ting Lin; Chao-Kai Chang; Nai-Wen Tsao; Chih-Yao Hou; Sheng-Yang Wang; Min-Hung Chen; Sheng-Yen Tsai; Chang-Wei Hsieh

Food Chemistry: X (Dec 2024)

Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Erh-Kang Luo,
Chun-Ting Lin,
Chao-Kai Chang,
Nai-Wen Tsao,
Chih-Yao Hou,
Sheng-Yang Wang,
Min-Hung Chen,
Sheng-Yen Tsai,
Chang-Wei Hsieh

Affiliations

Erh-Kang Luo: Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
Chun-Ting Lin: Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
Chao-Kai Chang: Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
Nai-Wen Tsao: Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan
Chih-Yao Hou: Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan
Sheng-Yang Wang: Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan; Department of Forestry, National Chung-Hsing University, Taichung City 402202, Taiwan; Agricultural Biotechnology Research Center, Academia Sinica, Taipei City 115201, Taiwan
Min-Hung Chen: Agriculture and Food Agency, Ministry of Agriculture, No.8 Guang-hwa Rd., Nantou county 540207, Taiwan
Sheng-Yen Tsai: Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
Chang-Wei Hsieh: Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan; Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan; Advanced Plant and Food Crop Biotechnology Center, National Chung Hsing University, South Dist., Taichung City 402, Taiwan; Corresponding author at: Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan

Journal volume & issue: Vol. 24
p. 101817

Abstract

Read online

Atemoya (Annona cherimola × Annona squamosa) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords