Wang Dong, Cai Jian, Zhu Bao-Qing, Wu Guang-Feng, Duan Chang-Qing, Chen Guang, Shi Ying
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
Food Chem. 2015 Jun 15;177:346-53. doi: 10.1016/j.foodchem.2015.01.018. Epub 2015 Jan 10.
Volatile compounds in air-dried raisins from Turpan, China were analysed, with 77 volatiles identified in Flame Seedless, Thompson Seedless, and Crimson Seedless raisins, 37 of which had never been reported as raisin volatiles. Odour activity values (OAVs) of these volatiles were calculated; 20 compounds had OAVs above 1. The aroma characters of the three varieties were quite similar except for some differences in the intensity of each aroma character. The main free-form volatiles were ethyl acetate, hexanoic acid, (E,E)-2,4-heptadienal and geraniol, with β-damascenone, 3-ethyl-2,5-dimethylpyrazine, 1-octen-3-ol and hexanal making the highest contribution to the aroma. Fruity and floral were the main characteristics of the free-form aromas in raisins. The main bound-form volatiles were benzyl alcohol and acetoin, with β-damascenone contributing most to the bound-form aromas, enhancing the floral, fruity and fatty aroma.
对中国吐鲁番风干葡萄干中的挥发性化合物进行了分析，在火焰无核、汤姆逊无核和绯红无核葡萄干中鉴定出77种挥发性物质，其中37种从未被报道为葡萄干挥发性物质。计算了这些挥发性物质的气味活性值（OAVs）；20种化合物的OAVs高于1。除了每种香气特征的强度存在一些差异外，这三个品种的香气特征相当相似。主要的游离态挥发性物质为乙酸乙酯、己酸、（E,E）-2,4-庚二烯醛和香叶醇，其中β-大马酮、3-乙基-2,5-二甲基吡嗪、1-辛烯-3-醇和己醛对香气的贡献最大。果香和花香是葡萄干游离态香气的主要特征。主要的结合态挥发性物质为苯甲醇和乙偶姻，其中β-大马酮对结合态香气的贡献最大，增强了花香、果香和脂香。
