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

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

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 analysi...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Atemoya
Bitterness
Untargeted identification
Liquid chromatography-high resolution mass spectrometry (LC-HRMS)
Orthogonal partial least-squares discrimination analysis (OPLS-DA)
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007053
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