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Food Chem

Title:		Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS
Author(s):		Wang D; Cai J; Zhu BQ; Wu GF; Duan CQ; Chen G; Shi Y;
Address:		"Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Xinjiang Development and Research Center of Grapes and Melons, Shanshan, Xinjiang 838200, China. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: shiy@cau.edu.cn"
Journal Title:		Food Chem
Year:		2015
Volume:		20150110
Issue:
Page Number:		346 - 353
DOI:		10.1016/j.foodchem.2015.01.018
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile compounds in air-dried raisins from Turpan, China were analysed, with 77 volatiles identified in Flame Seedless, Thompson Seedless, and Crimson Seedless raisins, 37 of which had never been reported as raisin volatiles. Odour activity values (OAVs) of these volatiles were calculated; 20 compounds had OAVs above 1. The aroma characters of the three varieties were quite similar except for some differences in the intensity of each aroma character. The main free-form volatiles were ethyl acetate, hexanoic acid, (E,E)-2,4-heptadienal and geraniol, with beta-damascenone, 3-ethyl-2,5-dimethylpyrazine, 1-octen-3-ol and hexanal making the highest contribution to the aroma. Fruity and floral were the main characteristics of the free-form aromas in raisins. The main bound-form volatiles were benzyl alcohol and acetoin, with beta-damascenone contributing most to the bound-form aromas, enhancing the floral, fruity and fatty aroma"
Keywords:		Benzenesulfonates China Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Solid Phase Microextraction/methods Vitis/*chemistry Volatile Organic Compounds/*chemistry/isolation & purification Air-dried raisin Aroma profile Glyco;
Notes:		"MedlineWang, Dong Cai, Jian Zhu, Bao-Qing Wu, Guang-Feng Duan, Chang-Qing Chen, Guang Shi, Ying eng Research Support, Non-U.S. Gov't England 2015/02/11 Food Chem. 2015 Jun 15; 177:346-53. doi: 10.1016/j.foodchem.2015.01.018. Epub 2015 Jan 10"