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.
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; Beijing Food Industrial Research Institute, Beijing 100075, China; Beijing Industrial Technology Research Institute, Beijing 101111, China.
Food Res Int. 2019 May;119:23-33. doi: 10.1016/j.foodres.2019.01.007. Epub 2019 Jan 9.
Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of 'Thompson Seedless' were analyzed by gas chromatography-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 months of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, respectively. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chemical aromas were prominent in SDRs. With the exception of chemical aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 month. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, ethyl hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.
采用气相色谱-质谱联用（GC/MS）技术分析了‘Thompson Seedless’无核葡萄干（SDRs）和自然风干葡萄干（ADRs）在 0、3、6、9 和 12 个月贮藏期间游离态和结合态挥发性物质的变化。糖苷结合态（GB）挥发性物质衍生的化合物在结合态的丰度明显高于游离态。ADRs 和 SDRs 中共鉴定出 89 种和 88 种游离态化合物。总体而言，SDRs 中不饱和脂肪酸氧化（UFAO）和美拉德反应（MR）化合物的浓度更高。塑料和编织袋对葡萄干中的挥发性物质影响不大。ADRs 的香气特征主要为花香和果香，而 SDRs 的香气特征主要为脂肪味、烘烤味和化学气味。除了化学气味外，芳香族系列（果香、花香、草本和烘烤）在贮藏过程中逐渐增加，在 12 个月时更为明显。除了果香，包装材料对芳香族系列有相似的影响，而果香在编织袋中更高。主要的花香和果香贡献者为癸醛、β-紫罗兰酮、己酸乙酯、β-大马酮和 1-辛烯-3-醇。本研究鉴定出 UFAO 和 MR 化合物是葡萄干香气的主要贡献者。
