Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. (16th April 2022)

• Record Type: Journal Article
• Authors: Chen, Keqin; Hu, Yujie; Chen, Li; Zhang, Junxia; Qiao, Haorong; Li, Wanping; Zhang, Kekun; Fang, Yulin
• Is Part Of: Food chemistry. Volume 374(2022)
• Publication Date: 2022-04-16
• Subjects: Grape -- Raisins -- Temperature -- Flavonoids -- Volatile components; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131747
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Drying temperature modulated endogenous metabolite composition in raisins. Different drying temperatures promoted specific flavonoids accumulation. The volatile profiles of raisins varied with the drying temperature. Abstract: This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation of chalcones, dihydroflavones, dihydroflavonols, flavanols, flavonoid carbonosides, proanthocyanidins, and other phenols, while the drying temperature of 30 °C was more conducive to the accumulation of anthocyanins, flavonoid, and flavonols. Most volatile ketones and acids accumulated more in raisins produced at 30 °C, of which the content of 2, 6-dimethyl-4-heptanone with sweet odour reached 70.34 μg/L, significantly higher than that in other raisins. Overall, the appropriate drying temperature should be selected according to the demand for specific nutritional or aromatic metabolites during raisins production.