HS-SPME-GC-MS Combined with Electronic Nose to Explore the Effects of Osmotic Dehydration Coupled with Drying Methods on the Volatile Compounds of Peach Chips

Abstract

In order to clarify the effects of different osmotic dehydration coupled with drying methods on the volatile substances of peach chips, head-space solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS) was used for the analysis of volatile components of peach chips prepared by sucrose osmotic dehydration combined with hot air drying (SH), isomalto-oligosaccharides osmotic dehydration combined with hot air drying (IH), sucrose osmotic dehydration combined with vacuum freeze drying (SF), isomalto-oligosaccharides osmotic dehydration combined with vacuum freeze drying (IF). The results showed that 61 volatile compounds were detected in the four drying methods, and the content of total volatile components in IF was the highest, which was 528.06 μg/g. Combined with the analysis of odor activity value (OAV), 13 (SH), 18 (IH), 20 (SF) and 22 (IF) key aroma components were selected respectively. Hexanal, trans-2-hexenal, nonanal, trans-2-nonenal, benzaldehyde, hexanol, trans-2-hexen-1-ol, 1-octen-3-oll, methyl benzoate and cis-3-hexenyl acetate were the key components in all drying methods. Principal component analysis of electronic nose could distinguish peach chips under different drying methods. The experiment showed that 30% isomalto-oligosaccharides osmotic dehydration combined with vacuum freeze-drying could obtain peach chips with good flavor. This study could provide a theoretical basis for the theoretical research and practical production of peach chips.

Keywords

• peach chips
• volatile flavor compounds
• headspace solid phase micro-extraction gas chromatography mass spectrometry (hs-spme-gc-ms)
• electronic nose
• osmotic dehydration