Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins
In: Molecules; Volume 25; Issue 3; Pages: 608, 2020
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Zugriff:
Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component analysis showed the increased content of FAs and FA-derived compounds were in air-dried and sun-dried raisins, respectively. Among FA-derived compounds, 2-pentyl furan, 3-octen-2-one, 1-hexanol and heptanoic acid were more potent. This study shows that air-drying is more favorable for the production of fatty acids (SFAs and USFAs), whereas sun-drying is more advantageous in terms of fatty acid-derived volatiles.
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Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins
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Autor/in / Beteiligte Person: | Wang, Dong ; Hafiz Umer Javed ; Shi, Ying ; Naz, Safina ; Ali, Sajid ; Duan, Chang-Qing |
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Zeitschrift: | Molecules; Volume 25; Issue 3; Pages: 608, 2020 |
Veröffentlichung: | Multidisciplinary Digital Publishing Institute, 2020 |
Medientyp: | academicJournal |
DOI: | 10.3390/molecules25030608 |
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