Food Irradiation·Food Science
CHEN Shanshan, SHANG Feifei, XIE Yuhua, ZHANG Yuqiao, DUAN Zhenhua, TANG Xiaoxian, CHENG Qianwei, LU Yuansheng
To investigate the physicochemical properties and flavor quality of persimmons (Diospyros kaki Thunb.) after irradiation, four desiccation methods were employed in this study: vacuum after irradiation, irradiation after vacuum, vacuum desiccation, and alcohol desiccation. The non-irradiated groups (comprising vacuum and alcohol desiccation) were served as the control. A combination of sensory evaluation, texture analysis using a texture analyzer, electronic tongue, electronic nose, and gas chromatography-ion mobility spectrometry (GC-IMS) were utilized for analysis. The results indicated that the different desiccation methods had no significant effect on the pH value, soluble solids, or titratable acidity of the persimmons. However, irradiation treatment significantly reduced the firmness of the persimmons, with hardness values for the irradiated group ranging between 760.26 and 786.95 g, while the non-irradiated group exhibited hardness values ranging from 946.54 to 1 086.88 g. Electronic tongue analysis revealed no significant change in the taste profile of the irradiated persimmons, while the electronic nose effectively distinguished the aroma components between irradiated and non-irradiated persimmons. Using GC-IMS, a total of 34 signal peaks and 25 volatile flavor compounds were detected across the four desiccation methods, including 8 alcohols, 9 aldehydes, 1 acid, 4 ketones, and 2 esters. The study found that irradiation treatment significantly increased the content of alcohols and aldehydes in the persimmons, while the levels of acids, ketones, and esters decreased. Partial least squares discriminant analysis (PLS-DA) of all volatile components indicated that ethyl acetate (VIP > 1) effectively differentiated between the various samples. In summary, electron beam irradiation, as a novel de-astringency method, demonstrated superior de-astringency effects while effectively preserving the appearance, texture, and flavor quality of persimmons. The findings of this research offer crucial theoretical insights and practical guidance for refining persimmon processing techniques, elevating their sensory attributes, and bolstering their competitive edge in the marketplace.