Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.
| Autor: | Wang JR; Convergence College, Yanbian University, Yanji, Jilin 133000, China., Wu XY; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Cui CB; Convergence College, Yanbian University, Yanji, Jilin 133000, China., Bi JF; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. |
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| Jazyk: | angličtina |
| Zdroj: | Food chemistry: X [Food Chem X] 2024 Mar 30; Vol. 22, pp. 101337. Date of Electronic Publication: 2024 Mar 30 (Print Publication: 2024). |
| DOI: | 10.1016/j.fochx.2024.101337 |
| Abstrakt: | Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC-MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this study. (© 2024 The Authors. Published by Elsevier Ltd.) |
| Databáze: | MEDLINE |
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