title: Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.
abstract: Volatile compounds in air-dried raisins from Turpan, China were analysed, with 77 volatiles identified in Flame Seedless, Thompson Seedless, and Crimson Seedless raisins, 37 of which had never been reported as raisin volatiles. Odour activity values (OAVs) of these volatiles were calculated; 20 compounds had OAVs above 1. The aroma characters of the three varieties were quite similar except for some differences in the intensity of each aroma character. The main free-form volatiles were ethyl acetate, hexanoic acid, (E,E)-2,4-heptadienal and geraniol, with β-damascenone, 3-ethyl-2,5-dimethylpyrazine, 1-octen-3-ol and hexanal making the highest contribution to the aroma. Fruity and floral were the main characteristics of the free-form aromas in raisins. The main bound-form volatiles were benzyl alcohol and acetoin, with β-damascenone contributing most to the bound-form aromas, enhancing the floral, fruity and fatty aroma.
authors: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Dong
authors: D
authors: Wang
authors: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Jian
authors: J
authors: Cai
authors: College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
authors: Bao-Qing
authors: BQ
authors: Zhu
authors: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Guang-Feng
authors: GF
authors: Wu
authors: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Chang-Qing
authors: CQ
authors: Duan
authors: Xinjiang Development and Research Center of Grapes and Melons, Shanshan, Xinjiang 838200, China.
authors: Guang
authors: G
authors: Chen
authors: Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: shiy@cau.edu.cn.
authors: Ying
authors: Y
authors: Shi
mesh_terms: D001557:Benzenesulfonates; D002681:China; D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D009812:Odorants / Q000032:analysis; D052617:Solid Phase Microextraction / Q000379:methods; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D001557:Benzenesulfonates; D055549:Volatile Organic Compounds; C056082:4-sulfophenylmethallyl ether
keywords: Air-dried raisin; Aroma profile; Glycosidically bound volatile compounds; HS–SPME/GC–MS