Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices

文献类型： 外文期刊

第一作者： Wang, Jin-Ru

作者： Wang, Jin-Ru;Cui, Cheng-Bi;Wu, Xin-Ye;Bi, Jin-Feng

作者机构：

关键词： Dried peach slices; HS-SPME-GC-MS; Characteristic aroma

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 22 卷

页码：

收录情况： SCI

摘要： Hot air drying (HD), vacuum freeze drying (FD), and pilot -scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC -MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV >= 1 were found in the PSFD30 group. GC -O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and gamma-octalactone as distinctive aromas in dried peach slices.

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