Quality Characteristics and Flavor Analysis of Five Mulberry Varieties

Overview

Journal Foods

Specialty Biotechnology

Date 2025 Jan 8

PMID 39767029

Authors

Yingmei Meng

Yinyin Lian

Jiaxin Li

Huayi Suo

Jiajia Song

Mei Wang

Yu Zhang

Affiliations

Soon will be listed here.

Abstract

For a deeper understanding of the characteristics exhibited by several novel mulberry varieties, the quality attributes and flavor components of five mulberry varieties (Zhongsang 5801, 2000-3, Jialing 40, Yuesang 10, and White Shahtoot Mulberry) were analyzed and compared. Zhongsang 5801 displayed the highest total phenol and flavone levels. Fructose and glucose were the primary sugars identified in the mulberries, with 2000-3 exhibiting the highest fructose content (39.66 ± 11.31 g/kg), whereas Zhongsang 5801 had the highest glucose content (26.19 ± 6.29 g/kg). The key organic acids found in the five mulberry varieties were oxalic acid, tartaric acid, and malic acid. Of them, 2000-3 had the highest malic acid content (0.66 ± 0.02 g/kg). Furthermore, 21 amino acids and 66 volatile components were detected in the five mulberry varieties. The study findings offer valuable insights for assessing, processing, and utilizing different mulberry varieties.

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