文献类型： 外文期刊

作者： Ma, Ning ¹ ; Pei, Fei ¹ ; Yu, Jie ¹ ; Wang, Siyu ³ ; Ho, Chi-Tang ³ ; Su, Kaimei ⁴ ; Hu, Qiuhui ¹ ;

作者机构： 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Nanjing, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Coll Food Sci & Technol, Minist Agr, Key Lab Edible Mushroom Proc, Nanjing, Jiangsu, Peoples R China

3.Rutgers State Univ, Dept Food Sci, New Brunswick, NJ USA

4.Yunnan Acad Agr Sci, Biotechnol & Genet Germplasm Inst, Kunming, Yunnan, Peoples R China

关键词： Tuber indicum;volatile compounds;flavor;headspace solid phase microextraction;GC-MS

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）

ISSN： 1947-6337

年卷期： 2018 年 16 卷 1 期

页码：

收录情况： SCI

摘要： The effects of three drying methods on volatile flavor components of Tuber indicum were studied. After hot air drying (AD), vacuum drying (VD), and vacuum-freeze drying (FD), flavor components were analyzed by headspace solid phase microextraction GC-MS and electronic nose (E-nose). The results from GC-MS showed that aldehydes (54.8%) and alcohols (31.4%) are the two dominant chemical species in fresh T. indicum and eight carbon (C8) compounds including 1-octen-3-ol, 3-octanol, n-octanol, 3-octanone. After dehydrating, C8 compounds, aldehyde, and ester components reduced, while alkanes, heterocyclic, and sulfur components were produced. Multivariate statistical analysis of the GC-MS revealed the components responsible for the chemical differences between fresh and three drying samples. In addition, E-nose could discriminate fresh and three drying samples. The result obtained by E-nose showed good identity compared with GC-MS. Therefore, FD was the optimal dehydrating method to preserve Tuberaceae with the most retained fresh flavor.