Guangdong nongye kexue (Jan 2022)

Effect of Different Drying Methods on the Volatile Flavor of Nine-process Dried Tangerine Peel

  • Shupeng CHEN,
  • Haocheng LIU,
  • Wanyuan YANG,
  • Yuanshan YU,
  • Manqin FU,
  • Zhibin BU,
  • Chuxuan LIANG

DOI
https://doi.org/10.16768/j.issn.1004-874X.2022.01.017
Journal volume & issue
Vol. 49, no. 1
pp. 142 – 150

Abstract

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【Objective】Aroma is one of the important evaluation indicators to measure the quality of food. Nine-process Dried Tangerine Peel is famous for its unique aroma. The study was carried out to compare the effects of different drying methods in the aroma of tangerine peel.【Method】Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile flavor compounds of dried tangerine peel made by two drying methods (baking and sun-drying). According to the characteristics of volatile compounds, flavor fingerprints and sensory analysis and Partial Least-Squares Regression (PLSR) analysis, the differences between different products were explored.【Result】The two samples shared 46 kinds of monomers and dimers and trimers of some substances, mainly including aldehydes, alcohols, esters, ketones, olefins, acids and furans. According to the fingerprints, there are differences in the types and contents of the volatile aroma components contained in the two samples. Among them, six characteristic substances such as ethyl phenylacetate, ethyl acetate and 3-methylbutyraldehyde were the main characteristic volatile flavor components of the sun-dried samples, while 13 components such as 2-methyl-1-butanol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol, cyclohexanone, γ-caprolactone were the main characteristic volatile flavor components of the baked samples, which had a richer aroma. PLSR analysis of baked samples had a higher correlation with the citrus aroma, hay aroma, fruity and sweetness attribute intensity, which were better than those of sun-dried samples, further verifying the accuracy of GC-IMS analysis results and sensory analysis results of Nine-process Dried Tangerine Peel.【Conclusion】GC-IMS can quickly identify and distinguish the volatile flavor compounds of the Nine-process Dried Tangerine Peel prepared by baking and sun-drying, and the Nine-Process Dried tangerine peel prepared by baking has a richer aroma.

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