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Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage.

Food research international (Ottawa, Ont.) (2018-03-28)
Hafiz Umer Javed, Dong Wang, Ying Shi, Guang-Feng Wu, Han Xie, Yuan-Qing Pan, Chang-Qing Duan
ABSTRACT

The aroma profiles of volatile compounds (VOCs) were analyzed by GC/MS in pre-treated air-dried (PAD) and sun-dried (PSD) raisins during storage. Total 98, 94 and 81 VOCs were identified in Zixiang Seedless raisins (ZSRs), Centennial Seedless raisins (CSRs) and Thompson Seedless raisins (TSRs), respectively. During storage, the overall concentrations of VOCs of PSD raisins were higher in plastic bag (PB) compared to those in woven bag (WB). Regarding fruity and floral aromas, the effect of PAD and PB was significant throughout the storage periods (3, 6 and 9 months), however, fatty aroma was higher in PSD raisins due to the major contribution of 2,3-butanedione. The main fruity and floral aroma contributors were β-damascenone, limonene, rose oxide, geraniol and ethyl hexanoate. This study showed that compounds came from unsaturated fatty acid oxidation, glycosidically-derived and grape-derived source were contributed to fruity, floral or herbaceous aromas, but Maillard reaction-derived VOCs imparted fatty and roasted aromas.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Heptanoic acid, ≥99.0% (GC)
Sigma-Aldrich
Benzaldehyde, puriss. p.a., ≥99.0% (GC)
Sigma-Aldrich
trans-2-Hexen-1-al, 98%
Sigma-Aldrich
Isobutyric acid, puriss. p.a., ≥99.5%