Flavor Quality Assessment of Irradiated Deastringent Persimmons Utilizing Gc-Imselectronic Tongue, and Electronic Nose Technology

Abstract

The study examined the impact of various deastringent methods on persimmon taste and aroma. Vacuum deastringent (3d) was compared to other methods as the control. Fruit quality parameters such as pH, titratable acidity, and antioxidant capacity were determined using gas chromatography-ion mobility spectrometry (GC-IMS). Electronic tongue and electronic nose systems were used to study the feasibility of vacuum irradiation (1d) and vacuum irradiation (2d) for volatile organic compounds (VOCs) in persimmon. There were no significant differences in fruit quality among the different deastringent treatment methods. Combined analysis using the electronic tongue, electronic nose, and GC-IMS methods showed that different deastringence treatments resulted in significant changes in persimmon flavor characteristics. IMS analysis detected 34 VOCs, including alcohols, aldehydes, acids, ketones, and esters. Relative Odor Activity Value identified 17 compounds as key to persimmon flavor alteration. Acetic acid ethyl ester emerged as a significant "YueShi" flavor marker. Butanol and acetic acid ethyl ester increased, while 3-hydroxy-2-butanone decreased. This research established a method for visually identifying persimmon volatile compounds, aiding in flavor quality assessment for irradiated deastringent persimmons.

Keywords: persimmon, irradiation deastringency, GC-IMS, Electronic tongue, electronic nose