The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan
文献类型： 外文期刊
作者： Liu, Dongjie 1 ; Shen, Qiaomei 1 ; Lin, Kewei 1 ; Wang, Feng 1 ; Bu, Zhibin 2 ; Peng, Jian 2 ; Brennan, Charles 3 ; Benjakul, Soottawat 4 ; Xiao, Gengsheng 1 ; Ma, Lukai 1 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Minist & Rural Affairs, Guangzhou 510225, Peoples R China
2.Minist Agr & Rural Affairs, Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agri Food Res Inst,Key Lab Funct Fo, Guangzhou 510610, Peoples R China
3.RMIT Univ, Sch Sci, Melbourne, Australia
4.Prince Songkla Univ, Fac Agroind, Int Ctr Excellence Seafood Sci & Innovat, Hat Yai 90110, Thailand
关键词： Hybrid citrus; Freeze drying; Oven drying; Microstructure; Aroma profiles; Flavoromics analysis
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）
ISSN： 0963-9969
年卷期： 2024 年 191 卷
页码：
收录情况： SCI
摘要： Dehydration is an effective method for the long-term storage and aroma retention of gonggan (Citrus sinensis Osb. 'Deqing Gonggan'), which is a Chinese variety of citrus, with unique and characteristic floral, fruity, and citrus flavors. However, the aroma profiles of gonggans prepared using oven- and freeze-drying, the most widely-used drying methods, remain unclear. In this study, a total of 911 volatile organic compounds (VOCs) were detected in dried gonggan. These were primarily composed of alcohols (7.69%), aldehydes (7.03%), esters (15.38%), ketones (7.58%), and terpenoids (23.19%). A total of 67 odorants contributed significantly to the overall aroma of dried gonggans, with the major odor qualities being detected as green, citrus, fruity, floral, and sweet. These were mainly attributed to the presence of aldehydes, esters, and terpenoids. Freeze-drying was more effective in maintaining the unique citrus and mandarin-like aromas attributed to compounds such as limonene, citrial, (i-myrcene, (i-pinene, and gamma-terpinene. Moreover, (E,E)-2,4-decadienal had the highest relative odor activity value (rOAV) in freeze-dried gonggans, followed by (E)-2-nonenal, furaneol, (E, E)-2, 4-nonadienal, and E-2-undecenal. Oven-drying promoted the accumulation of terpenes such as octatriene, trans-(i-ocimene, cyclohexanone, copaene, and alpha-irone, imparting a soft aroma of flowers, fruits, and sweet. Increasing the temperature led to an increase in existing VOCs or the generation of new VOCs through phenylpropanoid, terpenoid, and fatty acid metabolism. The findings of this study offer insights into an optimized procedure for producing high-quality dried gonggans. These insights can be valuable for the fruit-drying industry, particularly for enhancing the quality of dried fruits.
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