Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem. 2020 Nov 30;331:127201. doi: 10.1016/j.foodchem.2020.127201. Epub 2020 Jun 10.
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 µg/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.
不同干燥方法（热空气干燥 HAD、热泵干燥 HPD、红外辐射干燥 IRD、真空干燥 VD、真空冷冻干燥 VFD 和瞬时控制降压干燥 DIC）下红枣中的挥发性化合物采用 GC-MS、MOS 电子鼻和闪蒸 GC 电子鼻进行了分析。酸占干燥枣中香气化合物的 90%以上，其中乙酸、丁酸、丙酸、正己酸、辛酸和癸酸最为常见。VFD 干燥的红枣总香气化合物含量最高（1061.6µg/kg），而 DIC 干燥的红枣种类最多（26 种）。根据 GC-MS 和闪蒸 GC 电子鼻的结果，HPD、IRD、HAD 和 VD 干燥的红枣具有相似的香气特征。尽管 GC-MS、MOS 电子鼻和闪蒸 GC 电子鼻的结果存在显著差异（p<0.05），但它们的结合可以更全面地描述香气特征。
