| Title: | Effects of smoking process on the aroma characteristics and sensory qualities of dried longan |
| Address: | "Department of Hospitality Management, Mingdao Unicersity, 369, Wen-Hua Rd, ChangHua 52345, Taiwan. Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan. Electronic address: pychiang@nchu.edu.tw" |
| DOI: | 10.1016/j.foodchem.2019.02.017 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In this study, the effects on the sensory quality and flavor profile of dried longan resulting from smoking it for 104?ª+h were investigated. The results showed that, in terms of the quality of the dried longan. The smoking time influenced the fruit's water activity (0.70-0.92), soluble solids (30-60 (?ªT)Brix), pH (6.13-6.71), and tendency to change from yellow to brown hues (DeltaE: 3.13-12.83). We detected 42 volatile compound variations during smoking, of which 3-methyl-1-butanol, 3,7-dimethyl-1,3,6-octatriene, hydroxy butanone, and 1-octen-3-ol perceived aroma for longan. Aroma characteristics were evaluated smoky effect by agglomerative hierarchical cluster and principal component analysis. Forasmuch phenolic derivatives (smoky flavor) form lignin degradation correlated for the time, and organic compounds via oxidation (or hydrolyzation). We found get the smoky flavor and intermediate moisture of longan in smoked 72?ª+h, which extended sensory and preservation that is beneficial to longan producers" |
| Keywords: | Cooking/*methods Fruit/*chemistry Odorants/*analysis Sapindaceae/*chemistry Smoke Volatile Organic Compounds/analysis Aroma characteristics Dried fruit Longan Smoky flavor; |
| Notes: | "MedlineYang, Kai-Min Chiang, Po-Yuan eng England 2019/03/13 Food Chem. 2019 Jul 30; 287:133-138. doi: 10.1016/j.foodchem.2019.02.017. Epub 2019 Feb 14" |
