Wang Jin-Ru, Wu Xin-Ye, Cui Cheng-Bi, Bi Jin-Feng
Convergence College, Yanbian University, Yanji, Jilin 133000, 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 X. 2024 Mar 30;22:101337. doi: 10.1016/j.fochx.2024.101337. eCollection 2024 Jun 30.
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC-MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
热风干燥（HD）、真空冷冻干燥（FD）和中试规模冷冻干燥（PSFD）被广泛用于制备桃片。然而，热风干燥和真空冷冻干燥的香气问题尚未得到解决。在本研究中，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术对桃片中的挥发性化合物进行表征和定量分析。首先，分别在热风干燥组、真空冷冻干燥组和中试规模冷冻干燥组中鉴定并定量了33种、36种和46种挥发性化合物。在挥发性化合物类型、含量和香气特征方面，中试规模冷冻干燥优于热风干燥和真空冷冻干燥。因此选择中试规模冷冻干燥进行后续的渗透和脱水实验。在中试规模冷冻干燥30组中发现了气味活度值（OAV）≥1的关键香气化合物。对中试规模冷冻干燥30组进行了气相色谱-嗅觉分析（GC-O），初步鉴定出2-甲基丁醛、戊醛、己醛、2-己烯醛、苯乙醛、乙酸乙酯、乙酸2-甲基丁酯、乳酸乙酯、芳樟醇、甲基庚烯酮和γ-辛内酯是桃干中的独特香气成分。
