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不同干燥方法对Idesia Polycarpa Maxim水果和油中的挥发性风味化合物的影响

Hongrui Ping¹, Yonghui Ge^1,2, Wenxuan Liu¹

¹College of Food Science And Engineering, Guiyang University, Guiyang 550005, China.

Molecules (Basel, Switzerland)

|February 26, 2025

概括

微波真空干燥 (MVD) 最好保持伊德西亚多果和油的香味. 这种方法保留了更多的挥发性化合物,并增强了与自然,热空气或微波干燥相比的关键风味.

科学领域:

食品科学与技术食品科学与技术
分析化学分析化学
农业科学农业科学

背景情况:

伊德西亚多卡帕 (I. polycarpa) 果实和油具有独特的风味特征,受加工方法的影响.
干燥技术显著影响了对食品风味负责的挥发性芳香化合物.
了解这些影响对于优化食品加工和质量至关重要.

研究的目的:

研究不同干燥方法 (自然干燥,热空气干燥,微波干燥,微波真空干燥) 对I. polycarpa水果和油的挥发性芳香特征的影响.
识别有助于I. polycarpa的特征性风味的关键芳香化合物.
确定最佳的干燥方法,以保存和增强挥发性风味化合物.

主要方法:

气色谱-离子流动性光谱法 (GC-IMS) 用于识别和量化挥发性化合物.
采用多变量统计分析,根据干燥方法区分香味配置文件.
气味活性值 (OAV) 分析 (OAV ≥1) 确定了关键的气味贡献者.

主要成果:

在水果中发现了91种挥发性化合物,在油中发现了82种挥发性化合物.
热空气干燥 (HAD) 和微波干燥 (MD) 导致挥发性芳香化合物的大量损失.
与其他方法相比,微波真空干燥 (MVD) 证明了挥发性芳香化合物的优越保留.
十个关键的芳香化合物,包括hexanal和guaiacol,被确定为差异化物,有助于坚果,焦糖和酸味的音符.
对于这些关键的芳香化合物,MVD导致了更高的OAV.

结论:

微波真空干燥 (MVD) 是保存和增强I. polycarpa水果和油的特征性挥发性风味化合物的最有效方法.
鉴定到的关键芳香化合物显著影响了I. polycarpa的整体感官感知.
MVD促进了可取香味化合物的形成和保留,使其成为高质量加工的理想选择.

关键词:

伊德西亚多卡帕果和油的果实和油干燥方法干燥方法气体染色学离子移动性光谱学挥发性化合物是挥发性的化合物.

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