Comparative Study on Quality, Physiological Indexes and Aroma Components among Mulberry Varieties

Fengxuan ZHANG; Guimin TANG; Zhen WANG; Yong PENG; Dengchao ZHAO; Ming JIA; Lihua JIANG

doi:10.13386/j.issn1002-0306.2022080101

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 53-62. > DOI: 10.13386/j.issn1002-0306.2022080101

ZHANG Fengxuan, TANG Guimin, WANG Zhen, et al. Comparative Study on Quality, Physiological Indexes and Aroma Components among Mulberry Varieties[J]. Science and Technology of Food Industry, 2023, 44(13): 53−62. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080101.

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Comparative Study on Quality, Physiological Indexes and Aroma Components among Mulberry Varieties

1.
Shandong Academy of Forestry, Jinan 250014, China
2.
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
3.
Shandong Yingcai University, Jinan 250104, China
4.
Zibo Hepan Trade Co., Ltd., Zibo 256300, China

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Received Date: August 10, 2022
Available Online: April 13, 2023

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Abstract

Abstract

Six mulberry varieties in Shandong Province were used to investigate their quality, physiological properties and volatile aroma components by sensory evaluation, physicochemical analysis and gas chromatography-mass spectrometry techniques. The results showed that “Baiyuwang” and “Dashi” had the highest weight and shape index. “Heizhenzhu”and “Moyu” appeared the highest hardness (3.32, 2.67 kg/cm²) and solid-acid ratio (92.87, 82.76), as well as higher polygalacturonase (PG) and lipoxygenase (LOX) activity. But the higher juice yield (63.32%, 61.19%) was found in “Moyu” and “Dashi”. In addition, “Dashi” and “Hongguo” had higher anthocyanin (0.58, 0.53 mg/g), total phenolic content (2.48, 2.59 mg/g), strong DPPH and ABTS⁺ free radical scavenging ability, followed by “Longguai”, “Moyu” and “Heizhenzhu”, while “Baiyuwang” was the lowest in anthocyanin and total phenolic. The analysis of volatile aroma components showed that “Moyu” had the most aroma species and reached 62, followed by “Dashi” and “Baiyuwang”. Among them, the aroma components of “Heizhenzhu” and “Dashi” were mainly alcohols, however, “Moyu”, “Longguai” and “Baiyuwang” were mainly aldehydes, ketones and olefins. The common aroma components of the six varieties were mainly 2-amino-6-methylbenzoic acid and hexanal. The study provides a reference for the quality evaluation, processing and utilization of mulberry varieties.
- mulberry,
- variety,
- quality indexes,
- physicochemical indexes,
- total phenolic,
- volatile aroma components

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References

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