Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods
| Autor: | Qiuhui Hu, Jie Yu, Fei Pei, Ning Ma, Siyu Wang, Su Kaimei, Chi-Tang Ho |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
headspace solid phase microextraction
General Chemical Engineering chemistry.chemical_element lcsh:TX341-641 Solid-phase microextraction Aldehyde Industrial and Manufacturing Engineering 0404 agricultural biotechnology volatile compounds Food science Flavor chemistry.chemical_classification flavor lcsh:TP368-456 biology Electronic nose 04 agricultural and veterinary sciences General Chemistry Tuberaceae biology.organism_classification 040401 food science Sulfur lcsh:Food processing and manufacture chemistry Composition (visual arts) GC-MS lcsh:Nutrition. Foods and food supply Carbon Tuber indicum Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 16, Iss 1, Pp 413-421 (2018) |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2017.1413011 |
| Popis: | The effects of three drying methods on volatile flavor components of Tuber indicum were studied. After hot air drying (AD), vacuum drying (VD), and vacuum-freeze drying (FD), flavor components were analyzed by headspace solid phase microextraction GC-MS and electronic nose (E-nose). The results from GC-MS showed that aldehydes (54.8%) and alcohols (31.4%) are the two dominant chemical species in fresh T. indicum and eight carbon (C8) compounds including 1-octen-3-ol, 3-octanol, n-octanol, 3-octanone. After dehydrating, C8 compounds, aldehyde, and ester components reduced, while alkanes, heterocyclic, and sulfur components were produced. Multivariate statistical analysis of the GC-MS revealed the components responsible for the chemical differences between fresh and three drying samples. In addition, E-nose could discriminate fresh and three drying samples. The result obtained by E-nose showed good identity compared with GC–MS. Therefore, FD was the optimal dehydrating method to preserve Tuberaceae with the most retained fresh flavor. |
| Databáze: | OpenAIRE |
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