Grafting of Walnut Shell Hemicellulose B with Ferulic Acid and Its Effect on the Volatile Flavor Compounds of Pickles
Year: 2024
Type: article
Abstract: Ferulic acid hemicellulose B (FCB) was introduced into the pickle fermentation process to alter the flavor compounds of traditional pickles. Hemicellulose B was extracted from walnut shell raw materials and analyzed for protein and nucleic acid content using ultraviolet-visible (UV-Vis) spectroscopy. The grafting of ferulic acid on hemicellulose B in an anaerobic environment and verification of grafting using UV-Vis spectroscopy and Fourier transform infrared (FT-IR) spectroscopy. Hemicellulose B and ferulic-acid-grafted hemicellulose B were added to pickles, with unaltered pickles serving as the control, and the aroma compounds generated during fermentation were analyzed using gas chromatography-mass spectrometry (GC-MS). The results showed that the protein and nucleic acid in hemicellulose B were basically removed. UV-Vis and FT-IR spectroscopies confirmed that the grafting reaction produced FCB. Hemicellulose B led to an increase in the derivatization of aroma compounds in pickles during fermentation, whereas the FCB sample generated distinctive aroma components such as sulfur and esters. This study provides a foundation for improving the flavor substances of pickles.
Authors: Wenming JIANG, Yani HUANG, Yi ZENG, Fang LI, Zemei GUO, Jingxia CHEN, Yue HUANG, Yong ZHAO, Chunyan PENG
Institution: Chongqing Chemical Industry Vocational College
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6960768844
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