Javed Hafiz Umer, Liu Yuan-Sen, Hao Jun-Guang, Hayat Faisal, Hasan Murtaza
College of Food Engineering, Beibu Gulf University 535011, Qinzhou, Guangxi, China.
Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University 535011, Qinzhou, China.
Food Chem X. 2024 Mar 15;22:101285. doi: 10.1016/j.fochx.2024.101285. eCollection 2024 Jun 30.
Raisins, derived from dried grapes, represent a valuable commodity rich in secondary metabolites, particularly volatile organic compounds (VOCs). The primary objective of this review is to identify the VOCs that are influencing the aromatic profile of raisins to improve consumer preferences. However, extensive research has been done to optimize grape drying methods for different raisin attributes. In the context of this review, an in-depth investigation of published literature revealed the extraction of over 120 VOCs from raisins using SPME. Furthermore, we explored factors shaping raisin aroma and the sources of VOC generation. This review aims to pinpoint research gaps and provide an opportunity for future developments in studying raisins' aroma. This involves integrating advanced analytical techniques, examining processing method impacts, and considering consumer perception to enhance the overall understanding of raisin aromas. The outcomes are anticipated to provide valuable insights for the industry and the scientific community.
葡萄干由葡萄干燥制成，是一种富含次生代谢物，特别是挥发性有机化合物（VOCs）的重要商品。本综述的主要目的是确定影响葡萄干香气特征以提高消费者偏好的挥发性有机化合物。然而，已经进行了大量研究以优化针对不同葡萄干特性的葡萄干燥方法。在本综述的背景下，对已发表文献的深入调查显示，使用固相微萃取（SPME）从葡萄干中提取了超过120种挥发性有机化合物。此外，我们还探讨了影响葡萄干香气的因素以及挥发性有机化合物的产生来源。本综述旨在找出研究空白，并为葡萄干香气研究的未来发展提供契机。这包括整合先进的分析技术、研究加工方法的影响以及考虑消费者的感知，以增强对葡萄干香气的整体理解。预期这些成果将为该行业和科学界提供有价值的见解。
