Javed Hafiz Umer, Wang Dong, Hasan Murtaza, Zeng Li-Yan, Lan Yibin, Shi Ying, Duan Chang-Qing
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.
Foods. 2023 Jan 17;12(3):428. doi: 10.3390/foods12030428.
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16, and 20 days; 60 °C). During the sun-drying of 'Thompson Seedless' grapes ( L.), a total of 39 UFAO-derived volatiles were characterized by the GC-MS. Firstly a pH value of 4.2 was optimized to proceed with a raisin drying-like UFAO model reaction. Afterward, GC-MS quantification revealed 45 UFAO-derived volatiles, and the maximum numbers of compounds were identified in the interaction of all FAs (39) following linoleic acid (29), erucic acid (27), oleic acid (25), and linolenic acid (27). Pentanoic acid, ()-2,4-octadienal, and -decanoic acid were only quantified in all FAs, linoleic acid, and erucic acid, respectively. This study showed that all FAs reactions were found to be responsible for the generation of a greater number of UFAO-derived volatiles with higher concentrations.
本研究旨在通过在不同时间间隔（0、4、8、12、16和20天；60°C）使用脂肪酸混合物（FAs）和四种单一脂肪酸，研究葡萄干衍生挥发性化合物在不饱和脂肪酸氧化（UFAO）过程中的生成机制。在“汤普森无核”葡萄（L.）的晒干过程中，通过气相色谱-质谱联用仪（GC-MS）对总共39种源自UFAO的挥发性物质进行了表征。首先，将pH值优化为4.2，以进行类似葡萄干干燥的UFAO模型反应。随后，GC-MS定量分析显示有45种源自UFAO的挥发性物质，在所有脂肪酸相互作用中鉴定出的化合物数量最多（39种），其次是亚油酸（29种）、芥酸（27种）、油酸（25种）和亚麻酸（27种）。戊酸、（）-2,4-辛二烯醛和癸酸分别仅在所有脂肪酸、亚油酸和芥酸中被定量。本研究表明，所有脂肪酸反应均导致产生大量浓度更高的源自UFAO的挥发性物质。
