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Foods

Title:		Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes
Author(s):		Javed HU; Wang D; Andaleeb R; Zahid MS; Shi Y; Akhtar S; Shiping W; Duan CQ;
Address:		"Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China. Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China. Beijing Yi Qing Food Group Co., Ltd., No. 6 Beixinglu, Dong Duan, Daxing Distruct, Beijing 102600, China. Department of Food Sciences and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China. Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan"
Journal Title:		Foods
Year:		2021
Volume:		20210308
Issue:		3
Page Number:		-
DOI:		10.3390/foods10030559
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Raisin aroma is a vital sensory characteristic that determines consumers' acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial seedless grapes, respectively. The hexenal, (E)-2-hexenal, 1-hexanol, ethyl alcohol, and ethyl acetate in free-form while benzyl alcohol, beta-damascenone, gerenic acid in bound-form were the leading compounds. Overall, the concentration of aldehydes, alcohols, esters, acids, terpenoids, ketones, benzene, and phenols were abundant in fresh grapes but pyrazine and furan were identified in raisin. Out of 99 VOCs, 30 compounds had an odour active value above 1. The intensity of green, floral, and fruity aromas were quite higher in fresh grapes followed by AD-raisins, PAD-raisins, SD-raisins, and PSD-raisins. The intense roasted aroma was found in SD-raisins due to 2,6-diethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. Among raisins, the concentration of unsaturated fatty acid oxidized and Maillard reaction volatiles were higher in SD-raisins and mainly contributed green, fruity and floral, and roasted aromas, respectively"
Keywords:		SPME-GS/MS (solid-phase microextraction condition-gas chromatography/mass spectrometry) 5 aromatic profile centennial seedless free-form volatile compounds glycosidically bound-form volatile compound;
Notes:		"PubMed-not-MEDLINEJaved, Hafiz Umer Wang, Dong Andaleeb, Rani Zahid, Muhammad Salman Shi, Ying Akhtar, Saeed Shiping, Wang Duan, Chang-Qing eng Review Switzerland 2021/04/04 Foods. 2021 Mar 8; 10(3):559. doi: 10.3390/foods10030559"