Changes Of Color And Volatile Flavor Compounds Of Fuctus Mume During The Smoking Process And Its Application

In this paper, the changes of color and volatile compounds of Prumus mume duringsmoking process and the application of Fructus mume were studied. Browning index,colorimetric parameters, content in reducing sugar, total sugar, amino acids and5-HMF weremeasured to estimate the extent of non-enzymatic browning in the smoking process.Simultaneous distillation extraction technique coupled with GC-MS was adopted for thequalitative and semi-quantitative determination of volatile compounds in Prumus mume andfour samples of Fructus mume at different smoking stages using o-dichlorobenzene as aninternal standard. The differences of volatile compounds were compared between Prumusmume and three kinds of Fructus mume. Based on the results of single factor experiment andorthogonal design, extraction process of Fructus mume and the formulation of mixedbeverage were optimized. The main conclusions are as follows:1. Browning index, color difference and5-HMF content gradually increased with thesmoking time, while the content of reducing sugar, total sugar and amino acids decreased. Thecolor of Prumus mume did not change significantly during the first and the second stages ofthe smoking process. The color formation of Fructus mume happens mainly in the third andthe fourth stages of the smoking process. And Maillard reaction is the most importantnon-enzymatic browning reaction that results in the brown color of the products.2. Only26kinds of volatile compounds were identified from the fresh samples, while34,49,50and56kinds of compounds were identified from12,24,36and48h smoked samples,respectively. The relative contents of phenols and hydrocarbons increased obviously (from0.75to30.15%and13.29%to30.62%). In contrast, esters (27.32%to24.96%), alcohols(6.74%to0.18%), acids (37.27%to12.52%) and carbonyls (17.49%to10.86%) decreasedduring smoking. The main flavor compounds in Prumus mume were esters, alcohols andcarbonyls. While the main flavor compounds in Fructus mume were phenols and carbonyls.3. Soluble solids content, total acid content and color value of plum juice were taken asindex for the investigation. Based on the results of single factor experiments, the bestextraction processing parameter was ascertained as follows: extraction temperature is85℃,extraction time is30min, ratio of solvent to material is10:1, the smash degree is20mesh.4. The overall sensory score was taken as index for the investigation. The optimumformulation of compound beverage was as follows: Fructus mume juice of20%, hawthornjuice of15%, licorice juice of4%, white sugar of11%.