Zheng Yan, Oellig Claudia, Vetter Walter, Bauer Vanessa, Liu Yuan, Chen Yanping, Zhang Yanyan
Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany.
Institute of Food Chemistry, University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, Germany.
Foods. 2025 Jul 6;14(13):2388. doi: 10.3390/foods14132388.
Red goji berries, reputed worldwide as "superfruit", are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the predominant aroma compounds in both berries. Meanwhile, the key aroma compounds in both berries were ()-2-nonenal, ()-4-heptenal, 3-methyl-2,4-nonanedione, hexanal, etc., which were lipid derivatives. Natural drying promoted the formation of some aldehydes that exhibited green and fatty notes. Hot-air drying facilitated the production of ketones with hay-like and cooked apple-like odor attributes due to the thermal reaction. The fatty acid patterns between naturally dried and hot-air-dried red goji berries differed not significantly and were dominated by linoleic acid, oleic acid, palmitic acid, etc. The knowledge of the impacts of different drying processes on the aroma quality in red goji berries is beneficial for the quality control and optimization of dried red goji berries.
红枸杞在全球被誉为“超级水果”，通常经过自然干燥或热风干燥后进行销售。采用感官组学方法对两种干燥方法下的红枸杞香气进行分析。通过香气提取物稀释分析（AEDA）结合气相色谱-嗅觉测量法（GC/O）筛选并鉴定出52种香气活性化合物。测定了49种香气活性化合物的含量和气味活性值（OAVs）。乙酸是两种枸杞中主要的香气化合物。同时，两种枸杞中的关键香气化合物为（E）-2-壬烯醛、（E）-4-庚烯醛、3-甲基-2,4-壬二酮、己醛等，均为脂质衍生物。自然干燥促进了一些具有青香和脂肪香调的醛类物质的形成。热风干燥由于热反应促进了具有干草样和熟苹果样气味特征的酮类物质的产生。自然干燥和热风干燥的红枸杞之间的脂肪酸模式差异不显著，主要由亚油酸、油酸、棕榈酸等组成。了解不同干燥工艺对红枸杞香气质量的影响，有利于干制红枸杞的质量控制和优化。
