Effects of dehydration methods on the volatile components of lemon slices with GC-IMS

Authors

DING Sheng-hua, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China
ZHANG Da-li, Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125 , China ；Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China
LUO Yao-hua, Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125 , China ；Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China
LI Xiang, Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125 , China ；Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China
FU Fu-hua, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China

Abstract

Objective:In order to investigate the effects of freeze drying (FD), air drying (AD), infrared drying (IRD) and vacuum drying (VD) on volatile components content of lemon slices.Methods:Gas chromatography-ion mobility spectroscopy (GC-IMS) was used in this study, and the principal components analysis was performed to analyze the volatile components of lemon slices exposed to different drying methods.Results:72 kinds of volatile components were detected in fresh lemon slices treated with FD, AD, IRD and VD, and their contents were different in the slices treated with FD, AD, IRD and VD, which influenced the flavor of lemon slices., including 20 terpenes, 16 esters, 13 aldehydes, 13 alcohols, 7 ketones, 2 acids and 1 furan. Comparing with fresh lemon (Control), and treating with 4 kinds of drying methods, the contents of volatile alcohols and esters decreased, the contents of aldehydes increased, while the contents of terpenes remained stable. The results of fingerprint spectra showed that IRD and AD treatments had better retention effect on ethyl butyrate and methyl acetate, and the contents of furfural and hexal increased. PCA results showed that fresh lemon slices were significantly different from dry lemon slices, and heat map clustering showed that IRD treatment was similar to AD and VD treatment.Conclusion:Compared with other drying methods, IRD treatment had a better retention effect on the ester volatile components of lemon slices, which is 11%~27% higher than other treatments. Meanwhile, the content of marker volatile aldehydes increased more, which is 53% higher than that of fresh lemon, which has a positive effect on the flavor of lemon slices. This study will provide a reference for flavor quality control of lemon slices during drying process.

Publication Date

9-2-2022

First Page

55

Last Page

63

DOI

10.13652/j.spjx.1003.5788.2022.90176

Recommended Citation

Sheng-hua, DING; Da-li, ZHANG; Yao-hua, LUO; Xiang, LI; and Fu-hua, FU (2022) "Effects of dehydration methods on the volatile components of lemon slices with GC-IMS," Food and Machinery: Vol. 38: Iss. 6, Article 11.
DOI: 10.13652/j.spjx.1003.5788.2022.90176
Available at: https://www.ifoodmm.cn/journal/vol38/iss6/11

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