Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

文献类型： 外文期刊

第一作者： Yang, Feifei

作者： Yang, Feifei;Wang, Qianju;Liu, Wuyi;Hu, Jiaqi;Duan, Xiaojie;Wang, Haiou;Yang, Feifei;Wang, Qianju;Liu, Wuyi;Hu, Jiaqi;Duan, Xiaojie;Sun, Xiyun;Xiao, Hongwei;Liu, Chunju;Wang, Haiou

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关键词： Volatile flavor compounds; Amino acids; Soluble sugars; Integrated freeze-drying; Conventional freeze-drying; Hot air drying

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.

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