Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Feifei Yang; Qianju Wang; Wuyi Liu; Hongwei Xiao; Jiaqi Hu; Xiaojie Duan; Xiyun Sun; Chunju Liu; Haiou Wang

Food Chemistry: X (Mar 2024)

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Feifei Yang,
Qianju Wang,
Wuyi Liu,
Hongwei Xiao,
Jiaqi Hu,
Xiaojie Duan,
Xiyun Sun,
Chunju Liu,
Haiou Wang

Affiliations

Feifei Yang: School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
Qianju Wang: School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
Wuyi Liu: School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
Hongwei Xiao: College of Engineering, China Agricultural University, Beijing 100083, China
Jiaqi Hu: School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
Xiaojie Duan: School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
Xiyun Sun: College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
Chunju Liu: Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Haiou Wang: School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China; Corresponding author at: No.3601 Hongjing Road, Jiangning District, Nanjing 211171, China.

Journal volume & issue: Vol. 21
p. 101238

Abstract

Read online

Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.

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