Liang Miao, Xin Runhu, Guan Wei, Liu Yuping
School of Light Industry, Beijing Technology and Business University, Beijing 100048, China.
School of Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Food Chem. 2025 Mar 15;468:142421. doi: 10.1016/j.foodchem.2024.142421. Epub 2024 Dec 9.
The effects of vacuum oven drying at 60 °C on the aroma profile, key odorants, fatty acids, and chiral compounds of fresh Amomum tsaoko (AT) were evaluated over varying drying times. Quantitative descriptive analysis, solvent-assisted flavor evaporation, and gas chromatography-olfactometry-mass spectrometry identified and quantitated 36 odor-active compounds. Aldehydes, particularly geranial (1606-1809 mg/kg), were consistently prominent across all drying durations. Twenty-four key odorants with odor activity values greater than one were identified and screened. Relationships among seven samples, 24 key odorants, and six attributes were elucidated through orthogonal partial least squares-discriminant analysis. Notably, 13 odorants exhibited changes during the drying process, as indicated by variable importance for projection scores. Additionally, fatty acid analyses revealed that palmitic and oleic acids were predominant in AT. This study provides valuable insights into the impact of moisture loss on the key chemical components of AT, supporting the development of diverse consumer-oriented products.
研究了在60°C真空烘箱干燥不同时间对新鲜草果（AT）香气特征、关键气味物质、脂肪酸和手性化合物的影响。通过定量描述分析、溶剂辅助风味蒸发和气相色谱-嗅觉-质谱联用技术鉴定并定量了36种气味活性化合物。醛类，尤其是香叶醛（1606 - 1809毫克/千克），在所有干燥时间内一直都很突出。确定并筛选出了24种气味活性值大于1的关键气味物质。通过正交偏最小二乘法判别分析阐明了七个样品、24种关键气味物质和六个属性之间的关系。值得注意的是，根据投影得分的变量重要性表明，有13种气味物质在干燥过程中发生了变化。此外，脂肪酸分析表明，棕榈酸和油酸在草果中占主导地位。本研究为水分损失对草果关键化学成分的影响提供了有价值的见解，有助于开发多种面向消费者的产品。
