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Volatile changes during dehydration of d'Agen prunes
H T Sabarez1, W E Price, J Korth
1Department of Chemistry, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia.
Journal of Agricultural and Food Chemistry
|May 23, 2000
Summary
Drying plums causes significant loss of volatile flavors, with some new compounds forming from carbohydrate breakdown. Aroma profiling helps track chemical changes and control plum quality.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Sensory Science
Background:
- Plum drying involves complex chemical transformations affecting flavor.
- Understanding volatile compound changes is crucial for quality assessment.
Purpose of the Study:
- To monitor volatile flavor changes during plum drying.
- To identify key aroma compounds and degradation pathways.
- To assess the utility of aroma profiling in quality control.
Main Methods:
- Solid Phase Microextraction (SPME) for sample preparation.
- Gas Chromatography-Mass Spectrometry (GC-MS) for volatile analysis.
- Aroma profiling to characterize flavor changes.
Main Results:
- Significant modification of the plum aroma profile during drying.
- Substantial loss of original volatile flavor compounds observed.
- Generation of new compounds attributed to carbohydrate thermal decomposition.
Conclusions:
- Aroma profiling effectively detects chemical degradation during plum processing.
- Identification of marker volatiles is important for quality control.
- Understanding volatile changes informs strategies for preserving plum flavor.