Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins
Dong Wang,
Hafiz Umer Javed,
Ying Shi,
Safina Naz,
Sajid Ali,
Chang-Qing Duan
Affiliations
Dong Wang
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Hafiz Umer Javed
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Ying Shi
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Safina Naz
Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan; safinz <email>[email protected]</email> (S.N.)
Sajid Ali
Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan; safinz <email>[email protected]</email> (S.N.)
Chang-Qing Duan
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component analysis showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, respectively. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles.
