Journal
FOOD CHEMISTRY
Volume 331, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127201
Keywords
Jujube; Drying methods; Volatile profile; GC-MS; MOS e-nose; Flash GC e-nose
Funding
- National Key R&D Program of China [2017YFD0400900, 2017YFD0400904]
- Science and Technology Project in Key of Xinjiang production and construction Corps [2019AB024]
- Agricultural Science and Technology Innovation Project [CAAS-ASTIP-201X-IAPPST]
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Volatile compounds in Chinese jujubes dried by different methods - hot-air (HAD), heat-pump (HPD), infrared radiation (IRD), vacuum (VD), vacuum freeze (VFD) and instant controlled pressure drop (DIC) drying - were analyzed using GC-MS, MOS e-nose, and flash GC e-nose. Acids comprised more than 90% of the aroma compounds in the dried jujubes, of which acetic, butanoic, propanoic, hexanoic, octanoic and decanoic acids were the most common. Jujubes dried using VFD had the highest content of total aroma compounds (1061.6 mu g/kg), while DIC-dried jujubes had the most diverse profile (26 species). HPD-, IRD-, HAD-and VD-dried jujubes had similar aroma profiles based on GC-MS and flash GC e-nose results. Although the results of GC-MS, MOS e-nose, and flash GC e-nose were significant different (p < 0.05), their combination could characterize aroma profiles more comprehensively.
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