Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method.
The conditions of sample pretreatments and HS-SPME for extracting volatile compounds from raisins were optimized, and the method was validated in the study. Free and glycosidically bound volatile compounds in three different fragrance intensities raisins were analysed using this method. There were 91 compounds identified, and 72, 26 and 8 of these compounds came from fresh grapes, the auto-oxidation of unsaturated fatty acids (UFAO) and the Maillard reaction, respectively. The aroma profiles of Thompson Seedless raisins (TSRs) and Centennial Seedless raisins (CSRs) were similar, while the floral, fruity, green and roasted aromas of CSRs were higher than those of TSRs due to the contributions of benzeneacetaldehyde, 2-pentylfuran, (E)-2-nonenal and 3-ethyl-2,5-dimethyl pyrazine. Decanal, rose oxide, geraniol, linalool and β-damascenone made the floral and fruity aromas of Zixiang Seedless raisins (ZSRs) greater than those in TSRs and CSRs, but the green and roasted aroma intensities of ZSRs were lower.
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
Dong
D
Wang
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
Chang-Qing
CQ
Duan
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
Ying
Y
Shi
College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
Bao-Qing
BQ
Zhu
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.
Hafiz Umer
HU
Javed
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China. Electronic address: jun_wang@cau.edu.cn.
Jun
J
Wang
D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006027:Glycosides; D009812:Odorants; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis
D006027:Glycosides; D055549:Volatile Organic Compounds
HS-SPME/GCMS; Method optimization; Muscat cultivar; Sun-dried raisins; Volatile compounds