| Title: | Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) |
| Author(s): | Ge S; Chen Y; Ding S; Zhou H; Jiang L; Yi Y; Deng F; Wang R; |
| Address: | "College of Food Science and Technology, Hunan Agricultural University, Changsha, China. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS: A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2-methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60-80 degrees C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 degrees C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 degrees C during the HAD process. CONCLUSION: Overall, the flavor quality of peppers dried at 60 degrees C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. (c) 2020 Society of Chemical Industry" |
| Keywords: | Alcohols/chemistry Desiccation Flavoring Agents/*chemistry Food Preservation/instrumentation/methods Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Humans Ion Mobility Spectrometry/*methods Ketones/chemistry Piper nigrum/*chemistry Taste Te; |
| Notes: | "MedlineGe, Shuai Chen, Yuyu Ding, Shenghua Zhou, Hui Jiang, Liwen Yi, Youjin Deng, Fangming Wang, Rongrong eng 31601525/National Natural Science Foundation of China/ 2019JJ50256/Natural Science Foundation of Hunan Province/ KQ1905025/Funds for Distinguished Young Scientists of Changsha/ SYL2019061/the Double First-class Construction Project of Hunan Agricultural University/ SYL201802006/the Double First-class Construction Project of Hunan Agricultural University/ 20654/540490316002/the Introduces Talent Projects of Hunan Agricultural University/ Evaluation Study England 2020/02/23 J Sci Food Agric. 2020 May; 100(7):3087-3098. doi: 10.1002/jsfa.10341. Epub 2020 Mar 15" |
