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Front Nutr

Title:		Flavor properties of Chinese noodles processed by dielectric drying
Author(s):		Lin Q; Ren A; Liu R; Xing Y; Yu X; Jiang H;
Address:		"College of Food Science and Engineering, Northwest A&F University, Yangling, China. Institute of Food Research, Hezhou University, Guangxi, China. Cereal Industrial Technology Academy, Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Centre, Xingtai, China. Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, Yangling, China"
Journal Title:		Front Nutr
Year:		2022
Volume:		20220929
Issue:
Page Number:		1007997 -
DOI:		10.3389/fnut.2022.1007997
ISSN/ISBN:		2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking)
Abstract:		"Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to analyze different drying effects: microwave, hot air, and radio frequency on the aroma of Chinese noodles. E-nose analysis suggests that aromatic differences are mainly from broad range-methane. HS-SPME-GC-MS and HS-GC-IMS identified 47 and 26 VOCs in the fresh and dried noodles, respectively. The VOCs in the dried noodles were mainly aldehydes, alcohols, and esters. Drying significantly reduced the types of VOCs in Chinese dried noodles. Microwave dried noodles exhibited the strongest aroma after the shortest time of treatment, suggesting microwave drying may be the best drying method for noodles. Using aromatic analysis, this paper provides useful information for understanding the flavor of flour products and offers new ideas for drying noodles"
Keywords:		Chinese dried noodles E-nose Hs-gc-ims Hs-gc-ms volatile compounds;
Notes:		"PubMed-not-MEDLINELin, Qian Ren, Aiqing Liu, Rui Xing, Yanan Yu, Xiuzhu Jiang, Hao eng Switzerland 2022/10/18 Front Nutr. 2022 Sep 29; 9:1007997. doi: 10.3389/fnut.2022.1007997. eCollection 2022"