Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS
Autor: | Ying Shi, Hafiz Umer Javed, Guang-Feng Wu, Chang-Qing Duan, Dong Wang, Qari Muhammad Kaleem |
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Rok vydání: | 2019 |
Předmět: |
Octanols
Food Handling 030309 nutrition & dietetics Mass spectrometry Gas Chromatography-Mass Spectrometry 03 medical and health sciences chemistry.chemical_compound symbols.namesake 0404 agricultural biotechnology Vitis Food science Solid Phase Microextraction Aroma Aldehydes Volatile Organic Compounds 0303 health sciences biology Chemistry Food Packaging Ethyl hexanoate 04 agricultural and veterinary sciences Decanal biology.organism_classification 040401 food science Maillard Reaction Maillard reaction Food Storage Fruit Odorants Fatty Acids Unsaturated symbols Gas chromatography–mass spectrometry Norisoprenoids Food Science |
Zdroj: | Food Research International. 119:23-33 |
ISSN: | 0963-9969 |
Popis: | Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatography–mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 months of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, respectively. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chemical aromas were prominent in SDRs. With the exception of chemical aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 month. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, ethyl hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas. |
Databáze: | OpenAIRE |
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