School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Department of Science Laboratory Technology, Accra Technical University, P.O. Box GP 561, Barnes Road, Accra, Ghana.
Food Chem. 2024 Dec 15;461:140880. doi: 10.1016/j.foodchem.2024.140880. Epub 2024 Aug 13.
This study aimed to investigate the effect of vacuum freeze drying combined with catalytic infrared drying (FD-CIRD) process on aromas, free amino acids, reducing sugars and free fatty acids in chive leaves and stems. Gas chromatography-mass spectrometry combined with multivariate data analysis revealed that dipropyl disulfide was the key aroma that distinguished the differences between chive leaves and stems. The key aromas benzeneacetaldehyde, decanal and 1-octen-3-ol enhanced FD-CIRD chive leaves and stems aromas. The free amino acid content was highest at FD-CIRD stage in all samples except for the control (FD), while the reducing sugar content was lowest. The content of unsaturated fatty acids gradually decreased at FD stage and increased at FD-CIRD stage. Additionally, correlation analysis revealed that phenylalanine was a potential precursor of benzacetenealdehyde, oleic and linolenic acids were potential precursors of decanal and 1-octen-3-ol. Therefore, FD-CIRD technique helps to improve the sensory profile of dried chives.
本研究旨在探讨真空冷冻干燥结合催化红外干燥（FD-CIRD）工艺对韭菜叶和茎中香气、游离氨基酸、还原糖和游离脂肪酸的影响。气相色谱-质谱联用结合多元数据分析显示，二丙基二硫醚是区分韭菜叶和茎差异的关键香气。苯乙醛、癸醛和 1-辛烯-3-醇等关键香气增强了 FD-CIRD 韭菜叶和茎的香气。除 FD（真空冷冻干燥）对照组外，所有样品中 FD-CIRD 阶段的游离氨基酸含量最高，而还原糖含量最低。不饱和脂肪酸的含量在 FD 阶段逐渐减少，在 FD-CIRD 阶段增加。此外，相关分析表明，苯丙氨酸是苯乙醛的潜在前体，油酸和亚油酸是癸醛和 1-辛烯-3-醇的潜在前体。因此，FD-CIRD 技术有助于改善干韭菜的感官特性。
