Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas

Hafiz Umer Javed; Yuan-sen Liu; Jun-guang Hao; Faisal Hayat; Murtaza Hasan

Food Chemistry: X (Jun 2024)

Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas

Hafiz Umer Javed,
Yuan-sen Liu,
Jun-guang Hao,
Faisal Hayat,
Murtaza Hasan

Affiliations

Hafiz Umer Javed: College of Food Engineering, Beibu Gulf University 535011, Qinzhou, Guangxi, China; Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University 535011, Qinzhou, China; Corresponding author at: College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi, China.
Yuan-sen Liu: College of Food Engineering, Beibu Gulf University 535011, Qinzhou, Guangxi, China; Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University 535011, Qinzhou, China
Jun-guang Hao: College of Food Engineering, Beibu Gulf University 535011, Qinzhou, Guangxi, China; Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University 535011, Qinzhou, China
Faisal Hayat: College of Horticulture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Murtaza Hasan: College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

Journal volume & issue: Vol. 22
p. 101285

Abstract

Read online

Raisins, derived from dried grapes, represent a valuable commodity rich in secondary metabolites, particularly volatile organic compounds (VOCs). The primary objective of this review is to identify the VOCs that are influencing the aromatic profile of raisins to improve consumer preferences. However, extensive research has been done to optimize grape drying methods for different raisin attributes. In the context of this review, an in-depth investigation of published literature revealed the extraction of over 120 VOCs from raisins using SPME. Furthermore, we explored factors shaping raisin aroma and the sources of VOC generation. This review aims to pinpoint research gaps and provide an opportunity for future developments in studying raisins' aroma. This involves integrating advanced analytical techniques, examining processing method impacts, and considering consumer perception to enhance the overall understanding of raisin aromas. The outcomes are anticipated to provide valuable insights for the industry and the scientific community.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords