Effect of different sugars on non-enzymatic browning and flavor in Choerospondias axillaris composite fruit puree using principal component analysis

Abstract

Abstract A Non-enzymatic browning reaction of Choerospondias axillaris composite fruit puree has occurred during storage, which diminishes its edibility. In this study, the effects of sucrose, maltose, and glucose on the quality and flavor of fruit puree were investigated by analyzing the changes in non-enzymatic browning-related indicators. The results showed that after 7 days of storage, the highest levels of total phenols (1.578 mg/mL), Vitamin C (3.084 mg/100g), and reducing sugars (1.692 mg/mL) were found in glucose + maltose, sucrose, and maltose, respectively; Sucrose resulted in the lowest browning index (0.268) and pH value (3.29); The lowest HMF content (0.597 mg/L) was observed in the glucose. Changes in the content of various indicators suggest that the degradation of Vitamin C may be the primary mechanism of non-enzymatic browning in the early stages of fruit puree storage. Aroma composition and principal component analysis indicate that the contribution of sweeteners to flavor substances, from highest to lowest, is glucose, maltose, and sucrose. The top four overall score rankings are sucrose, glucose + sucrose, maltose, and glucose + maltose + sucrose.