Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS
To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (<i>Citrus reticulata</i> “Chachi” and <i>Citrus reticulata</i> “Ponkan”), prepared under three drying methods (s...
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2662 |
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| author | Xiangying Yu Xiaochun Chen Yuting Li Lin Li |
| author_facet | Xiangying Yu Xiaochun Chen Yuting Li Lin Li |
| author_sort | Xiangying Yu |
| collection | DOAJ |
| description | To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (<i>Citrus reticulata</i> “Chachi” and <i>Citrus reticulata</i> “Ponkan”), prepared under three drying methods (sun-drying (SD), hot-air-drying (AD), and freeze-drying (FD)), were analyzed by GC-MS, odor activity values (OAVs), and GC-IMS. GC-MS data indicated that SD was favorable to preserve terpenic alcohols (linalool, α-terpineol and terpinene-4-ol), β-cymene, methyl methanthranilate, and monoterpenes; while AD was favorable to preserve aliphatic aldehydes and sesquiterpenes; and SD was more similar with AD in GC-MS analysis of volatile profile (of higher MW) for both cultivars from the PCA outcome. Furthermore, significant difference in volatile isomeric composition of different samples was also clearly demonstrated through extracted ion chromatogram (EIC) by GC-MS analysis. GC-IMS analysis showed the favorability of FD to preserve ketones, phenols, esters, and aromatic aldehydes; and SD was more similar with FD in GC-IMS analysis of volatile profile (of smaller MW) for both cultivars from the PCA outcome. Moreover, the OAVs indicate that 2-methoxy-4-vinylphenol contributed much to the flavor of dried Ponkan peel, while 2-methoxy-4-vinylphenol, methyl methanthranilate, and methyl anthranilate played an important role in the flavor of dried Chachi peel; and the highest OAVs for monoterpenes were observed at SD for both cultivars. Thus, the combination of GC-MS and GC-IMS analyses with PCA in this paper suggested the superiority of SD to preserve volatiles and characteristic aroma in dried citrus peel, and that SD contributed much to the quality of dried Chachi peel. |
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| last_indexed | 2024-03-10T01:49:33Z |
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| spelling | doaj.art-e71cdfcd33dc4ccaab888e0ed32063372023-11-23T13:09:10ZengMDPI AGFoods2304-81582022-09-011117266210.3390/foods11172662Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMSXiangying Yu0Xiaochun Chen1Yuting Li2Lin Li3Engineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, ChinaEngineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, ChinaEngineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, ChinaEngineering Research Center of Health Food Design & Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, ChinaTo reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (<i>Citrus reticulata</i> “Chachi” and <i>Citrus reticulata</i> “Ponkan”), prepared under three drying methods (sun-drying (SD), hot-air-drying (AD), and freeze-drying (FD)), were analyzed by GC-MS, odor activity values (OAVs), and GC-IMS. GC-MS data indicated that SD was favorable to preserve terpenic alcohols (linalool, α-terpineol and terpinene-4-ol), β-cymene, methyl methanthranilate, and monoterpenes; while AD was favorable to preserve aliphatic aldehydes and sesquiterpenes; and SD was more similar with AD in GC-MS analysis of volatile profile (of higher MW) for both cultivars from the PCA outcome. Furthermore, significant difference in volatile isomeric composition of different samples was also clearly demonstrated through extracted ion chromatogram (EIC) by GC-MS analysis. GC-IMS analysis showed the favorability of FD to preserve ketones, phenols, esters, and aromatic aldehydes; and SD was more similar with FD in GC-IMS analysis of volatile profile (of smaller MW) for both cultivars from the PCA outcome. Moreover, the OAVs indicate that 2-methoxy-4-vinylphenol contributed much to the flavor of dried Ponkan peel, while 2-methoxy-4-vinylphenol, methyl methanthranilate, and methyl anthranilate played an important role in the flavor of dried Chachi peel; and the highest OAVs for monoterpenes were observed at SD for both cultivars. Thus, the combination of GC-MS and GC-IMS analyses with PCA in this paper suggested the superiority of SD to preserve volatiles and characteristic aroma in dried citrus peel, and that SD contributed much to the quality of dried Chachi peel.https://www.mdpi.com/2304-8158/11/17/2662citrus peelvolatile compoundssun-drying (SD)hot-air-drying (AD)freeze-drying (FD)GC-MS |
| spellingShingle | Xiangying Yu Xiaochun Chen Yuting Li Lin Li Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS Foods citrus peel volatile compounds sun-drying (SD) hot-air-drying (AD) freeze-drying (FD) GC-MS |
| title | Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS |
| title_full | Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS |
| title_fullStr | Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS |
| title_full_unstemmed | Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS |
| title_short | Effect of Drying Methods on Volatile Compounds of <i>Citrus</i> <i>reticulata</i> Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS |
| title_sort | effect of drying methods on volatile compounds of i citrus i i reticulata i ponkan and chachi peels as characterized by gc ms and gc ims |
| topic | citrus peel volatile compounds sun-drying (SD) hot-air-drying (AD) freeze-drying (FD) GC-MS |
| url | https://www.mdpi.com/2304-8158/11/17/2662 |
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