Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 orig...

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Bibliographic Details
Main Authors: Feifei Yang, Qianju Wang, Wuyi Liu, Hongwei Xiao, Jiaqi Hu, Xiaojie Duan, Xiyun Sun, Chunju Liu, Haiou Wang
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Volatile flavor compounds
Amino acids
Soluble sugars
Integrated freeze-drying
Conventional freeze-drying
Hot air drying
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001251

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http://www.sciencedirect.com/science/article/pii/S2590157524001251

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