Huajiao water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW. The aim of this study was to investigate the effect of boiling process on HW flavor as well as the mechanisms by which important aroma compounds affect the flavor. The results showed that HW-20 min had better flavor quality and typical flavor of Huajiao. Boiling time mainly affected the content of terpenoid, which subsequently affected the overall flavor of HW. Compared to dried Huajiao (DH), HW had significantly lower volatile compounds. Limonene and linalool were abundant volatile compounds in DH and HW. Finally, the potential degradation pathways of limonene and linalool were summarized based on model experiments and isotopic tracer techniques, respectively. This study provided a feasible solution for the investigation of the transformation pathway and the flavor regulation of HW in industry.
Keywords: Boiling; Degradation pathway; Huajiao (Zanthoxylum bungeanum Maxim.) water; Isotopic tracer; Limonene; Linalool.
© 2024 The Authors. Published by Elsevier Ltd.