期刊
FOOD CHEMISTRY
卷 228, 期 -, 页码 125-135出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.153
关键词
Sun-dried raisins; Volatile compounds; Muscat cultivar; HS-SPME/GCMS; Method optimization
资金
- China Agriculture Research System [CARS-30]
The conditions of sample pretreatments and HS-SPME for extracting volatile compounds from raisins were optimized, and the method was validated in the study. Free and glycosidically bound volatile compounds in three different fragrance intensities raisins were analysed using this method. There were 91 compounds identified, and 72, 26 and 8 of these compounds came from fresh grapes, the auto oxidation of unsaturated fatty acids (UFAO) and the Maillard reaction, respectively. The aroma profiles of Thompson Seedless raisins (TSRs) and Centennial Seedless raisins (CSRs) were similar, while the floral, fruity, green and roasted aromas of CSRs were higher than those of TSRs due to the contributions of benzeneacetaldehyde, 2-pentylfuran, (E)-2-nonenal and 3-ethyl-2,5-dimethyl pyrazine. Decanal, rose oxide, geraniol, linalool and beta-damascenone made the floral and fruity aromas of Zixiang Seedless raisins (ZSRs) greater than those in TSRs and CSRs, but the green and roasted aroma intensities of ZSRs were lower. (C) 2017 Elsevier Ltd. All rights reserved.
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