Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose
To clarify the key aroma compounds of Fuji apples and the influence of drying temperatures, the volatile compounds of Fuji apple slices dried by hot-air at 50, 60, 70 and 80 ℃ were characterized by head space solid-phase micro-extraction gas chromatography-mass spectrometer (HS-SPME-GC-MS) combined...
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120071 |
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| author | Jiaxin LI Xinye WU Jinfeng BI Min GOU |
| author_facet | Jiaxin LI Xinye WU Jinfeng BI Min GOU |
| author_sort | Jiaxin LI |
| collection | DOAJ |
| description | To clarify the key aroma compounds of Fuji apples and the influence of drying temperatures, the volatile compounds of Fuji apple slices dried by hot-air at 50, 60, 70 and 80 ℃ were characterized by head space solid-phase micro-extraction gas chromatography-mass spectrometer (HS-SPME-GC-MS) combined with electronic nose. The results showed that 64 volatile compounds were identified in fresh and four kinds of dried apple samples, including 23 esters, 18 alcohols, 8 aldehydes, 2 alkenes, 2 ketones, 3 lactones, 1 acid, 3 sulfur-containing compounds and 4 heterocyclic compounds. The differences between types and contents of volatile compounds in different samples were great. The content of aroma compounds in fresh samples was 397.059 mg/kg. Total volatile compounds contents in four hot-air dried samples from high to low were 64.189 mg/kg at 50 ℃, 57.703 mg/kg at 80 ℃, 32.124 mg/kg at 70 ℃ and 32.020 mg/kg at 60 ℃, respectively. Odor-active value (OAV) analysis showed that there were 8 key aroma compounds both in fresh apple sample and hot-air dried apple samples. They were α-farnesene (12746.11~1597.75), hexyl 2-methylbutyrate (755.62~6.90), hexanol (2988.00~168.54), 1-octene-3-ol (53.12~12.08), nonanal (1534.99~47.36), trans-2-nonenal (1202.98~189.38), linalool (1264.30~212.75) and 6-methy-5-hepten-2-one (11.27~3.90). The key aroma compounds identified in hot-air dried samples included 2-methyl-1-butanol (32.26~7.16), 3-methyl-4-heptanol (14.39~6.90), phenylethanol (11.11~4.67), octanal (211.25~84.36), 3-hydroxy-2-butanone (64.57~21.86), 3-methylthiopropanol (13.52~5.88) and 2-pentylfuran (26.44~14.88). Electronic nose analysis showed that there were differences in aroma profiles between fresh apple and apple slices dried by hot-air at different temperatures. The fresh samples and dried apple slices could be effectively distinguished by principle component analysis (PCA). Considering aroma and energy consumption, 80 ℃ hot air dehydration apple slices had better characteristic aroma than 50 ℃ hot air treatments. Therefore, 80 ℃ hot air drying was the optimal drying condition. |
| first_indexed | 2024-04-13T09:07:24Z |
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| last_indexed | 2024-04-13T09:07:24Z |
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| spelling | doaj.art-642a0ab4cad84f94b24922a5da64779c2022-12-22T02:52:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431827228210.13386/j.issn1002-0306.20211200712021120071-18Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic NoseJiaxin LI0Xinye WU1Jinfeng BI2Min GOU3School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaInstitute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaInstitute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaTo clarify the key aroma compounds of Fuji apples and the influence of drying temperatures, the volatile compounds of Fuji apple slices dried by hot-air at 50, 60, 70 and 80 ℃ were characterized by head space solid-phase micro-extraction gas chromatography-mass spectrometer (HS-SPME-GC-MS) combined with electronic nose. The results showed that 64 volatile compounds were identified in fresh and four kinds of dried apple samples, including 23 esters, 18 alcohols, 8 aldehydes, 2 alkenes, 2 ketones, 3 lactones, 1 acid, 3 sulfur-containing compounds and 4 heterocyclic compounds. The differences between types and contents of volatile compounds in different samples were great. The content of aroma compounds in fresh samples was 397.059 mg/kg. Total volatile compounds contents in four hot-air dried samples from high to low were 64.189 mg/kg at 50 ℃, 57.703 mg/kg at 80 ℃, 32.124 mg/kg at 70 ℃ and 32.020 mg/kg at 60 ℃, respectively. Odor-active value (OAV) analysis showed that there were 8 key aroma compounds both in fresh apple sample and hot-air dried apple samples. They were α-farnesene (12746.11~1597.75), hexyl 2-methylbutyrate (755.62~6.90), hexanol (2988.00~168.54), 1-octene-3-ol (53.12~12.08), nonanal (1534.99~47.36), trans-2-nonenal (1202.98~189.38), linalool (1264.30~212.75) and 6-methy-5-hepten-2-one (11.27~3.90). The key aroma compounds identified in hot-air dried samples included 2-methyl-1-butanol (32.26~7.16), 3-methyl-4-heptanol (14.39~6.90), phenylethanol (11.11~4.67), octanal (211.25~84.36), 3-hydroxy-2-butanone (64.57~21.86), 3-methylthiopropanol (13.52~5.88) and 2-pentylfuran (26.44~14.88). Electronic nose analysis showed that there were differences in aroma profiles between fresh apple and apple slices dried by hot-air at different temperatures. The fresh samples and dried apple slices could be effectively distinguished by principle component analysis (PCA). Considering aroma and energy consumption, 80 ℃ hot air dehydration apple slices had better characteristic aroma than 50 ℃ hot air treatments. Therefore, 80 ℃ hot air drying was the optimal drying condition.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120071apple sliceshot-air dryingkey aroma compoundsgas chromatography-mass spectrometry (gc-ms)electronic nose (e-nose)odor-active value (oav)principle component analysis (pca) |
| spellingShingle | Jiaxin LI Xinye WU Jinfeng BI Min GOU Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose Shipin gongye ke-ji apple slices hot-air drying key aroma compounds gas chromatography-mass spectrometry (gc-ms) electronic nose (e-nose) odor-active value (oav) principle component analysis (pca) |
| title | Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose |
| title_full | Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose |
| title_fullStr | Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose |
| title_full_unstemmed | Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose |
| title_short | Characterization of Key Aroma Compounds of Apple Slices Dried by Hot-air at Different Temperatures by GC-MS and Electronic Nose |
| title_sort | characterization of key aroma compounds of apple slices dried by hot air at different temperatures by gc ms and electronic nose |
| topic | apple slices hot-air drying key aroma compounds gas chromatography-mass spectrometry (gc-ms) electronic nose (e-nose) odor-active value (oav) principle component analysis (pca) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120071 |
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