Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Ma, Ning; Pei, Fei; Yu, Jie; Wang, Siyu; Ho, Chi-Tang; Su, Kaimei; Hu, Qiuhui
• Is Part Of: CyTA: journal of food. Volume 16:Issue 1(2018)
• Page Start: 413
• Page End: 421
• Publication Date: 2018-01-01
• Subjects: Tuber indicum -- volatile compounds -- flavor -- headspace solid phase microextraction -- GC-MS; Tuber indicum -- compuestos volátiles -- sabor -- microextracción en fase sólida con espacio de cabeza -- GC-MS; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2017.1413011
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: The effects of three drying methods on volatile flavor components of Tuber indicum were studied. After hot air drying (AD), vacuum drying (VD), and vacuum-freeze drying (FD), flavor components were analyzed by headspace solid phase microextraction GC-MS and electronic nose (E-nose). The results from GC-MS showed that aldehydes (54.8%) and alcohols (31.4%) are the two dominant chemical species in fresh T. indicum and eight carbon (C8) compounds including 1-octen-3-ol, 3-octanol, n-octanol, 3-octanone. After dehydrating, C8 compounds, aldehyde, and ester components reduced, while alkanes, heterocyclic, and sulfur components were produced. Multivariate statistical analysis of the GC-MS revealed the components responsible for the chemical differences between fresh and three drying samples. In addition, E-nose could discriminate fresh and three drying samples. The result obtained by E-nose showed good identity compared with GC–MS. Therefore, FD was the optimal dehydrating method to preserve Tuberaceae with the most retained fresh flavor.