Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage

• Published in: Food science & technology 2020-01, Vol.117, p.108666, Article 108666
• Main Authors: Alenyorege, Evans Adingba, Ma, Haile, Aheto, Joshua Harrington, Agyekum, Akwasi Akomeah, Zhou, Cunshan
• Format: Article
• Language: English
• Subjects: Aroma active compounds (AACs); Headspace solid-phase microextraction (HS-SPME); Microbiological quality; Odour activity value (OAV); Ultrasonication
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108666

The objective of the current investigation was to assess the microbial quality, physicochemical parameters, volatiles profile and sensory quality of fresh-cut Chinese cabbage samples exposed to dual frequency ultrasound (DFU1: 20–40 kHz; DFU2: 20–60 kHz; and DFU3: 40–60 kHz) and triple frequency ultrasound (TFU: 20–40–60 kHz) washing processes. The natural microbiota (total bacteria, yeasts and molds), physicochemical quality (instrumental colour, texture, electrolyte leakage, and microstructure), volatile compounds and sensorial quality (texture, colour, odour, appearance and general acceptability) were determined. Counts of total bacteria, yeast and molds were significantly reduced (P  1) and were considered as aroma active compounds (AACs) contributing substantially to the core aroma profile of the Chinese cabbage. Finally, DFU washing according to an affective sensory tests on treated samples, presented positive sensory characteristics with better general acceptability compared to TFU washing. •Triple frequency ultrasound (TFU) effectively reduced bacteria, yeasts and molds.•43 Volatile compounds were identified by headspace solid-phase microextraction.•6 volatile compounds were selected as aroma-active compounds including 3 aldehydes.•Dual frequency ultrasound (DFU) improved the concentration of volatile compounds.•DFU treatments revealed superior physicochemical and sensory characteristics.