Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics
Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlat...
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| Veröffentlicht in: | Journal of food science and technology 2016-03, Vol.53 (3), p.1597-1607 |
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| creator | Chen, Jinyu Du, Jing Ge, Zhen-zhen Zhu, Wei Nie, Rongzu Li, Chun-mei |
| description | Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (
p
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| doi_str_mv | 10.1007/s13197-015-2102-y |
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| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4984691</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1808639317</sourcerecordid><originalsourceid>FETCH-LOGICAL-c569t-c773bd4381bec1b33372d627b075c0b096894fa26eba9fda48a3144092d0af073</originalsourceid><addsrcrecordid>eNqNksFu1DAQhiMEolXpA3BBkbiUQ8rYTuL4goSWFpBW4gJny3EmW7eJHTzZrfaZeEm8ZKkKEhK-2NL_zT9j-8-ylwwuGYB8S0wwJQtgVcEZ8GL_JDsFJauiKYE_TWfgvGCsqk6yc6JbSEtw2XB4np1wWUngTXWa_ViFcTLRUfB56HNCTyHuc-O73CYlkJtd8HTQerfDBAxoZ-zyCSO5cUxldjvMbmci5RcfXKBpHwPld-bO5evLN0enGHEwi1OL8z1iKrvB0VkzLH08-pl-wVMMFomc3yTERJO6pfFmZ-lF9qw3A-H5cT_Lvl1ffV19KtZfPn5evV8XtqrVXFgpRduVomEtWtYKISTvai5bkJWFFlTdqLI3vMbWqL4zZWMEK0tQvAPTgxRn2bvFd9q2I3Y2jRbNoKfoRhP3Ohin_1S8u9GbsNOlaspasWRwcTSI4fsWadajI4vDYDyGLWnWsErUqhb_g0JTCyXYYazXf6G3YRt9egnNpAKe4gB1othC2fQNFLF_mJuBPgRHL8HRKTj6EBy9TzWvHl_4oeJ3TBLAF4CS5DcYH7X-p-tP7MzTBA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1790231906</pqid></control><display><type>article</type><title>Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics</title><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>SpringerLink Journals - AutoHoldings</source><creator>Chen, Jinyu ; Du, Jing ; Ge, Zhen-zhen ; Zhu, Wei ; Nie, Rongzu ; Li, Chun-mei</creator><creatorcontrib>Chen, Jinyu ; Du, Jing ; Ge, Zhen-zhen ; Zhu, Wei ; Nie, Rongzu ; Li, Chun-mei</creatorcontrib><description><![CDATA[Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (
p
< 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (
r
= 0.76,
p
< 0.01) and total phenol (
r
= 0.576,
p
< 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (
r
= 0.823, −0.729 and −0.685,
p
< 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (
r
= 0.503,
p
< 0.05) and negatively related to total sugar content (
r
= −0.668,
p
< 0.01). Pectin content exerted positive effect (
r
= 0.719,
p
< 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (
r
= 0.662 and −0.716,
p
< 0.01, respectively). In addition, a positive correlation (
r
= 0.642,
p
< 0.01) of the content of ascorbic acid to phenolic retention was also observed.]]></description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-015-2102-y</identifier><identifier>PMID: 27570285</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acids ; Carotenoids ; Chemicals ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Correlation analysis ; Cultivars ; Diospyros ; Food Science ; Fruits ; Metabolites ; Nutrition ; Original ; Original Article ; Phenols ; Polyphenols ; Statistical analysis ; Sugar ; Taste ; Viscosity</subject><ispartof>Journal of food science and technology, 2016-03, Vol.53 (3), p.1597-1607</ispartof><rights>Association of Food Scientists & Technologists (India) 2015</rights><rights>Association of Food Scientists & Technologists (India) 2016</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c569t-c773bd4381bec1b33372d627b075c0b096894fa26eba9fda48a3144092d0af073</citedby><cites>FETCH-LOGICAL-c569t-c773bd4381bec1b33372d627b075c0b096894fa26eba9fda48a3144092d0af073</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4984691/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4984691/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27922,27923,41486,42555,51317,53789,53791</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27570285$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, Jinyu</creatorcontrib><creatorcontrib>Du, Jing</creatorcontrib><creatorcontrib>Ge, Zhen-zhen</creatorcontrib><creatorcontrib>Zhu, Wei</creatorcontrib><creatorcontrib>Nie, Rongzu</creatorcontrib><creatorcontrib>Li, Chun-mei</creatorcontrib><title>Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description><![CDATA[Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (
p
< 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (
r
= 0.76,
p
< 0.01) and total phenol (
r
= 0.576,
p
< 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (
r
= 0.823, −0.729 and −0.685,
p
< 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (
r
= 0.503,
p
< 0.05) and negatively related to total sugar content (
r
= −0.668,
p
< 0.01). Pectin content exerted positive effect (
r
= 0.719,
p
< 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (
r
= 0.662 and −0.716,
p
< 0.01, respectively). In addition, a positive correlation (
r
= 0.642,
p
< 0.01) of the content of ascorbic acid to phenolic retention was also observed.]]></description><subject>Acids</subject><subject>Carotenoids</subject><subject>Chemicals</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Correlation analysis</subject><subject>Cultivars</subject><subject>Diospyros</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Metabolites</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Statistical analysis</subject><subject>Sugar</subject><subject>Taste</subject><subject>Viscosity</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqNksFu1DAQhiMEolXpA3BBkbiUQ8rYTuL4goSWFpBW4gJny3EmW7eJHTzZrfaZeEm8ZKkKEhK-2NL_zT9j-8-ylwwuGYB8S0wwJQtgVcEZ8GL_JDsFJauiKYE_TWfgvGCsqk6yc6JbSEtw2XB4np1wWUngTXWa_ViFcTLRUfB56HNCTyHuc-O73CYlkJtd8HTQerfDBAxoZ-zyCSO5cUxldjvMbmci5RcfXKBpHwPld-bO5evLN0enGHEwi1OL8z1iKrvB0VkzLH08-pl-wVMMFomc3yTERJO6pfFmZ-lF9qw3A-H5cT_Lvl1ffV19KtZfPn5evV8XtqrVXFgpRduVomEtWtYKISTvai5bkJWFFlTdqLI3vMbWqL4zZWMEK0tQvAPTgxRn2bvFd9q2I3Y2jRbNoKfoRhP3Ohin_1S8u9GbsNOlaspasWRwcTSI4fsWadajI4vDYDyGLWnWsErUqhb_g0JTCyXYYazXf6G3YRt9egnNpAKe4gB1othC2fQNFLF_mJuBPgRHL8HRKTj6EBy9TzWvHl_4oeJ3TBLAF4CS5DcYH7X-p-tP7MzTBA</recordid><startdate>20160301</startdate><enddate>20160301</enddate><creator>Chen, 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of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics</title><author>Chen, Jinyu ; Du, Jing ; Ge, Zhen-zhen ; Zhu, Wei ; Nie, Rongzu ; Li, Chun-mei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c569t-c773bd4381bec1b33372d627b075c0b096894fa26eba9fda48a3144092d0af073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Acids</topic><topic>Carotenoids</topic><topic>Chemicals</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Correlation analysis</topic><topic>Cultivars</topic><topic>Diospyros</topic><topic>Food Science</topic><topic>Fruits</topic><topic>Metabolites</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Phenols</topic><topic>Polyphenols</topic><topic>Statistical analysis</topic><topic>Sugar</topic><topic>Taste</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Jinyu</creatorcontrib><creatorcontrib>Du, Jing</creatorcontrib><creatorcontrib>Ge, Zhen-zhen</creatorcontrib><creatorcontrib>Zhu, Wei</creatorcontrib><creatorcontrib>Nie, Rongzu</creatorcontrib><creatorcontrib>Li, Chun-mei</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research 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Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Jinyu</au><au>Du, Jing</au><au>Ge, Zhen-zhen</au><au>Zhu, Wei</au><au>Nie, Rongzu</au><au>Li, Chun-mei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2016-03-01</date><risdate>2016</risdate><volume>53</volume><issue>3</issue><spage>1597</spage><epage>1607</epage><pages>1597-1607</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract><![CDATA[Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (
p
< 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (
r
= 0.76,
p
< 0.01) and total phenol (
r
= 0.576,
p
< 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (
r
= 0.823, −0.729 and −0.685,
p
< 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (
r
= 0.503,
p
< 0.05) and negatively related to total sugar content (
r
= −0.668,
p
< 0.01). Pectin content exerted positive effect (
r
= 0.719,
p
< 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (
r
= 0.662 and −0.716,
p
< 0.01, respectively). In addition, a positive correlation (
r
= 0.642,
p
< 0.01) of the content of ascorbic acid to phenolic retention was also observed.]]></abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>27570285</pmid><doi>10.1007/s13197-015-2102-y</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2016-03, Vol.53 (3), p.1597-1607 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4984691 |
| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Acids Carotenoids Chemicals Chemistry Chemistry and Materials Science Chemistry/Food Science Correlation analysis Cultivars Diospyros Food Science Fruits Metabolites Nutrition Original Original Article Phenols Polyphenols Statistical analysis Sugar Taste Viscosity |
| title | Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics |
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