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Food Chem

Title:		GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods
Author(s):		Song J; Chen Q; Bi J; Meng X; Wu X; Qiao Y; Lyu Y;
Address:		"Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: bjfcaas@126.com. Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address: mengxjsy@126.com"
Journal Title:		Food Chem
Year:		2020
Volume:		20200610
Issue:
Page Number:		127201 -
DOI:		10.1016/j.foodchem.2020.127201
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile compounds in Chinese jujubes dried by different methods - hot-air (HAD), heat-pump (HPD), infrared radiation (IRD), vacuum (VD), vacuum freeze (VFD) and instant controlled pressure drop (DIC) drying - were analyzed using GC-MS, MOS e-nose, and flash GC e-nose. Acids comprised more than 90% of the aroma compounds in the dried jujubes, of which acetic, butanoic, propanoic, hexanoic, octanoic and decanoic acids were the most common. Jujubes dried using VFD had the highest content of total aroma compounds (1061.6 microg/kg), while DIC-dried jujubes had the most diverse profile (26 species). HPD-, IRD-, HAD- and VD-dried jujubes had similar aroma profiles based on GC-MS and flash GC e-nose results. Although the results of GC-MS, MOS e-nose, and flash GC e-nose were significant different (p < 0.05), their combination could characterize aroma profiles more comprehensively"
Keywords:		"Desiccation *Electronic Nose Food Analysis/methods Freeze Drying Gas Chromatography-Mass Spectrometry/*methods Odorants/analysis Volatile Organic Compounds/*analysis Ziziphus/*chemistry (E)-2-Octenoic acid, 5282741 1, 3, 5, 7-Cyclooctatetraene, 637866 1-Hexa;"
Notes:		"MedlineSong, Jianxin Chen, Qinqin Bi, Jinfeng Meng, Xianjun Wu, Xinye Qiao, Yening Lyu, Ying eng England 2020/06/21 Food Chem. 2020 Nov 30; 331:127201. doi: 10.1016/j.foodchem.2020.127201. Epub 2020 Jun 10"