Characterization of Key Aroma-Active Compounds in Red Jujube Slices during Hot Air Drying

被引：0

作者：

Yan X. ^{[1
]}

Tan M. ^{[1
]}

Meng X. ^{[1
]}

Pan S. ^{[1
]}

Liu X. ^{[1
]}

Zheng X. ^{[1
]}

Bai R. ^{[1
]}

Song Y. ^{[1
]}

机构：

[1] China Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives, Jinan

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 20期

关键词：

Dried jujube slices; Headspace solid phase microextraction-gas chromatographyolfactometry-mass spectrometry; Odor activity value; Partial least squares regression;

D O I：

10.7506/spkx1002-6630-20211213-140

中图分类号：

学科分类号：

摘要：

The characteristic aroma-active compounds of seven samples of red jujube slices during hot air drying were detected and characterized by headspace solid phase microextraction-gas chromatography-olfactometry-mass spectrometry(HS-SPME-GC-O-MS) combined with sensory analysis and partial least squares regression (PLSR) analysis. The results revealed that the major volatile components in dried jujube slices were esters (19), ketones (15), acids (15), aldehydes (12), alcohols (9), hydrocarbons (6) and furan compounds (2).A total of 18 aroma compounds (with odor activity value, OAV >1)were identified, including esters (3), alcohols (1), acids (2), aldehydes (4), ketones (7) and furan compound (1).Sensory evaluation revealed that the major aroma characteristics of dried jujube slices were caramel-like, roasted, sweet, bitter and burnt.A positive correlation between sensory attributes and aroma-active compounds were clearly elaborated by PLSR. The PLSR results indicated that 2, 3-butanedione and 3-hydroxy-2-oxobutane were significantly and positively correlated with the roasted sweet attribute, while γ-butyrolactone, 4-cyclopentene-1, 3-dione and 2, 5-dimethyl-4-hydroxy-3(2H)-furanone had a significantly positive impact on the caramel-like attribute.5-Methyl furfural and 5-methyl-2(5H)-furanone were positively correlated with the bitter attribute.5-Hydroxymethylfurfural was the most powerful odor-active compound that contributed to the burnt flavor.3-Hydroxy-2-methyl-4H-pyran-4-one, 4H-pyran-4-one and 2, 3-dihydro-3, 5-dihydroxy-6-methyl were the major sources of the burnt and bitter flavor. These results were verified by the flavor obtained from sensory evaluation with gas chromatography olfactometry. © 2022, China Food Publishing Company. All right reserved.

引用

页码：222 / 231

页数：9

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