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在不同干燥过程中对榴莲中挥发性风味化合物,氨基酸和可溶糖的变化和相关性分析
Feifei Yang1,2, Qianju Wang1,2, Wuyi Liu1,2
1School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Food chemistry: X
|February 29, 2024
概括
综合冷干燥 (IFD) 最好保存榴莲风味化合物. 与传统的冷干燥和热空气干燥相比,这种方法保留了更多的挥发性化合物,氨基酸和可溶糖.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
背景情况:
- 榴莲的复杂风味特征对干燥过程很敏感.
- 了解不同干燥方法对榴挥发性化合物,氨基酸和糖的影响,对于质量保存至关重要.
研究的目的:
- 研究综合冷干燥 (IFD),常规冷干燥 (CFD) 和热空气干燥 (AD) 对榴风味成分的影响.
- 为了比较挥发性化合物的保留和生成,以及在不同的干燥条件下氨基酸和可溶糖的变化.
主要方法:
- 杜里安样本接受了IFD,CFD和AD的测试.
- 对新鲜和干燥样品进行了挥发性化合物,氨基酸和可溶糖的分析.
主要成果:
- 所有的干燥方法都改变了挥发性化合物,IFD显示出最少的原始化合物的损失和大量的新化合物的产生.
- 氨基酸类型保持不变,而可溶性糖类型也在所有方法中保持不变.
- 在IFD样本中,挥发性化合物,氨基酸和可溶糖含量最高.
- 挥发性化合物与氨基酸有负相关性,与可溶糖有正相关性.
结论:
- 与CFD和AD相比,集成冷干燥 (IFD) 是一种更优质的方法,可以保持榴莲的整体质量和风味特征.
- IFD提供了一种有前途的方法,用于保持干燥榴产品中可取的化学成分.
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