| Title: | Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method |
| Author(s): | Wang D; Duan CQ; Shi Y; Zhu BQ; Javed HU; Wang J; |
| Address: | "Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China. College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China. Electronic address: jun_wang@cau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2017.01.153 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The conditions of sample pretreatments and HS-SPME for extracting volatile compounds from raisins were optimized, and the method was validated in the study. Free and glycosidically bound volatile compounds in three different fragrance intensities raisins were analysed using this method. There were 91 compounds identified, and 72, 26 and 8 of these compounds came from fresh grapes, the auto-oxidation of unsaturated fatty acids (UFAO) and the Maillard reaction, respectively. The aroma profiles of Thompson Seedless raisins (TSRs) and Centennial Seedless raisins (CSRs) were similar, while the floral, fruity, green and roasted aromas of CSRs were higher than those of TSRs due to the contributions of benzeneacetaldehyde, 2-pentylfuran, (E)-2-nonenal and 3-ethyl-2,5-dimethyl pyrazine. Decanal, rose oxide, geraniol, linalool and beta-damascenone made the floral and fruity aromas of Zixiang Seedless raisins (ZSRs) greater than those in TSRs and CSRs, but the green and roasted aroma intensities of ZSRs were lower" |
| Keywords: | Fruit/*chemistry Gas Chromatography-Mass Spectrometry/*methods Glycosides Odorants Vitis/*chemistry Volatile Organic Compounds/analysis Hs-spme/gcms Method optimization Muscat cultivar Sun-dried raisins Volatile compounds; |
| Notes: | "MedlineWang, Dong Duan, Chang-Qing Shi, Ying Zhu, Bao-Qing Javed, Hafiz Umer Wang, Jun eng England 2017/03/21 Food Chem. 2017 Aug 1; 228:125-135. doi: 10.1016/j.foodchem.2017.01.153. Epub 2017 Feb 2" |
