| Title: | Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage |
| Author(s): | Javed HU; Wang D; Shi Y; Wu GF; Xie H; Pan YQ; Duan CQ; |
| 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. 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; Beijing Food Industrial Research Institute, Beijing 100075, China; Beijing Industrial Technology Research Institute, Beijing 101111, 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: chqduan@cau.edu.cn" |
| DOI: | 10.1016/j.foodres.2018.03.019 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The aroma profiles of volatile compounds (VOCs) were analyzed by GC/MS in pre-treated air-dried (PAD) and sun-dried (PSD) raisins during storage. Total 98, 94 and 81 VOCs were identified in Zixiang Seedless raisins (ZSRs), Centennial Seedless raisins (CSRs) and Thompson Seedless raisins (TSRs), respectively. During storage, the overall concentrations of VOCs of PSD raisins were higher in plastic bag (PB) compared to those in woven bag (WB). Regarding fruity and floral aromas, the effect of PAD and PB was significant throughout the storage periods (3, 6 and 9?ª+months), however, fatty aroma was higher in PSD raisins due to the major contribution of 2,3-butanedione. The main fruity and floral aroma contributors were beta-damascenone, limonene, rose oxide, geraniol and ethyl hexanoate. This study showed that compounds came from unsaturated fatty acid oxidation, glycosidically-derived and grape-derived source were contributed to fruity, floral or herbaceous aromas, but Maillard reaction-derived VOCs imparted fatty and roasted aromas" |
| Keywords: | Desiccation Food Analysis/*methods Food Handling/*methods Food Packaging/*methods Food Storage/*methods Fruit/*chemistry Gas Chromatography-Mass Spectrometry Maillard Reaction Odorants/*analysis Smell Vitis/*chemistry Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineJaved, Hafiz Umer Wang, Dong Shi, Ying Wu, Guang-Feng Xie, Han Pan, Yuan-Qing Duan, Chang-Qing eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/03/28 Food Res Int. 2018 May; 107:649-659. doi: 10.1016/j.foodres.2018.03.019. Epub 2018 Mar 6" |
