Multivariate analyses of the volatile components in fresh and dried turnip (Brassica rapa L.) chips via HS-SPME-GC-MS

文献类型： 外文期刊

第一作者： Xue, You-lin

作者： Xue, You-lin;Liu, Chun-ju;Li, Da-Jing;Liu, Chun-quan;Xue, You-lin;Han, Hao-ting;Li, Jia-heng;Zhang, Jia-hui;Gao, Qi

作者机构：

关键词： Turnip chips; Drying; Volatiles; HS-SPME-GC-MS; OPLS-DA

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期：

页码：

收录情况： SCI

摘要： Turnip is a vegetable that has many health promoting effects. To diversify the usage and increase the consumption of turnip, the effects of hot air drying, infrared drying, explosion puff drying and freeze drying (FD) on the volatiles of turnip chips were studied. The volatiles of fresh turnip and dried turnip chips were isolated by HS-SPME-GC-MS and a total of 67 volatiles were identified. However, the volatiles in turnip chips dried by different methods are quite different. Based on principal component analysis and hierarchical cluster analysis, the volatiles of fresh turnip were distinguished from those of the dried chips and FD was separated from the other drying methods. As the result of orthogonal projection on latent structure-discriminant analysis (OPLS-DA), isothiocyanato-cyclopropane and (2-isothiocyanatoethyl)-benzene were identified as the characteristic volatiles of fresh turnip. While, 2-azido-2,3,3-trimethyl-butane and hexanal were identified as the characteristic volatiles for FD dried chips.

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