Changes and migration of volatile flavor components in freeze-dried peaches

Authors

YAN Qiuju, College of Life Sciences, Nanjing Normal University, Nanjing, Jiangsu 210046, China; School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
WANG Haiou, School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
ZHU Hua, College of Life Sciences, Nanjing Normal University, Nanjing, Jiangsu 210046, China; School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
WU Yulong, School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
ZHOU Feng, School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
WANG Zhenjiong, School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
WANG Renlei, School of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing, Jiangsu 210013, China
HUA Chun, School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China; Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Ｒesource Utilization, Nanjing, Jiangsu 211171, China

Abstract

The composition and content of main volatile flavor components in fresh peach, freeze-dried peach and lyophilizer cold trap water were compared and analyzed by SPME-GC/MS. The results showed that there were 26, 18 and 11 volatile flavor components in fresh peach, freeze-dried peach and cold trap water, respectively. They mainly included aldehydes, alcohols, esters, hydrocarbons, heterocyclics and ethers. Volatile flavor components in fresh peaches changed and migrated during freeze-drying. The retained volatile flavor components in the freeze-dried peach mainly included hexanal, (E)-2-heptenal, (E)-2-octenal, benzaldehyde, pentanol, hexanol, (E)-2-hexen-1-ol, hexyl acetate, hexyl acetate, and γ-caprolactone. Furfural and diethylene glycol ether completely migrated into the cold trap water; the contents of the freeze-dried peach slices were (E)-2-hexenal, linalool, (E)-acetic acid-2.-hexen-1-ol ester. The content of (E)-2-hexenal, linalool, (E)-acetic acid-2-hexen-1-ol in freeze-dried peach were increased. The newly generated volatile flavor components after freeze-drying were isooctyl acetate, 2,7-dimethylnaphthalene, 1,6-dimethylnaphthalene, and 2,3-dimethylnaphthalene.

Publication Date

7-28-2019

First Page

20

Last Page

25

DOI

10.13652/j.issn.1003-5788.2019.07.004

Recommended Citation

Qiuju, YAN; Haiou, WANG; Hua, ZHU; Yulong, WU; Feng, ZHOU; Zhenjiong, WANG; Renlei, WANG; and Chun, HUA (2019) "Changes and migration of volatile flavor components in freeze-dried peaches," Food and Machinery: Vol. 35: Iss. 7, Article 4.
DOI: 10.13652/j.issn.1003-5788.2019.07.004
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/4

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