Influence of Different Drying Methods on Aroma Compounds in Hami-Melon Using Headspace Solid Phase Micro Extraction

文献类型： 外文期刊

第一作者： Bi, Jin-Feng

作者： Bi, Jin-Feng;Yuan-Yuan;Bai, Sha-Sha;Wang, Pei

作者机构：

关键词： Headspace solid phase micro extraction;Gas chromatography-mass spectrometry;Hami-melon

期刊名称：ASIAN JOURNAL OF CHEMISTRY （ 影响因子：0.355； 五年影响因子：0.293 ）

ISSN： 0970-7077

年卷期： 2011 年 23 卷 11 期

页码：

收录情况： SCI

摘要： This study aimed to analyze the influence of three different drying methods on aroma compounds in hami-melon and explore the optimal I drying method for hami-melon. Headspace solid phase micro extraction coupled with gas chromatography-mass spectrometry (GC-MS) I was used to identify the aroma compounds in the dehydrated hami melon samples by hot air drying, vacuum-freezing drying and explosion puffing drying. The experimental results showed that (1) aroma compounds in fresh samples mainly consist of esters (14.3 %), alcohols (43.9 %), aldehydes (27.1 %) and acids; (2) the content of the aroma compounds in the dehydrated samples changed due to the drying treatment; (3) much ketones were produced in the samples dehydrated by hot air drying and made them taste like being cooked; (4) more acids were produced and the great loss of alcohols happened in the samples dehydrated by vacuum-freezing drying and the flavour of these samples changed significantly; (5) most of hami-melon special aroma compounds remained in the samples treated by explosion puffing drying, including ethanol, 3-nonen-l-ol, ene aldehydes and so on. It was obviously that different drying methods had significantly impact on the aroma compounds of the hami melon. Due to the great loss of hami-melon special aroma compounds in the processing of hot air drying and vacuum-freezing drying, the explosion puffing drying was the optimal drying method for hami melon.

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