Wang Dong, Duan Chang-Qing, Shi Ying, Zhu Bao-Qing, Javed Hafiz Umer, Wang Jun
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
Food Chem. 2017 Aug 1;228:125-135. doi: 10.1016/j.foodchem.2017.01.153. Epub 2017 Feb 2.
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 β-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.
优化了从葡萄干中提取挥发性化合物的样品预处理条件和顶空固相微萃取（HS-SPME）方法，并在该研究中对该方法进行了验证。使用该方法分析了三种不同香气强度葡萄干中的游离和糖苷结合挥发性化合物。共鉴定出91种化合物，其中分别有72种、26种和8种化合物来自新鲜葡萄、不饱和脂肪酸的自动氧化（UFAO）和美拉德反应。汤普森无核葡萄干（TSRs）和百年无核葡萄干（CSRs）的香气特征相似，而由于苯乙醛、2-戊基呋喃、（E）-2-壬烯醛和3-乙基-2,5-二甲基吡嗪的贡献，CSRs的花香、果香、青香和烤香高于TSRs。癸醛、氧化玫瑰、香叶醇、芳樟醇和β-大马酮使紫香无核葡萄干（ZSRs）的花香和果香高于TSRs和CSRs，但ZSRs的青香和烤香强度较低。
