| 【Objective】Aroma is one of the important evaluation indicators to measure the quality of food. Nineprocess Dried Tangerine Peel is famous for its unique aroma. The study was carried out to compare the effects of different
drying methods in the aroma of tangerine peel.【Method】Gas chromatography-ion mobility spectroscopy (GC-IMS) was
used to compare and analyze the volatile flavor compounds of dried tangerine peel made by two drying methods (baking and
sun-drying). According to the characteristics of volatile compounds, flavor fingerprints and sensory analysis and Partial
Least-Squares Regression (PLSR) analysis, the differences between different products were explored.【Result】The two samples shared 46 kinds of monomers and dimers and trimers of some substances, mainly including aldehydes, alcohols,
esters, ketones, olefins, acids and furans. According to the fingerprints, there are differences in the types and contents
of the volatile aroma components contained in the two samples. Among them, six characteristic substances such as ethyl
phenylacetate, ethyl acetate and 3-methylbutyraldehyde were the main characteristic volatile flavor components of the sundried samples, while 13 components such as 2-methyl-1-butanol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol, cyclohexanone,
γ-caprolactone were the main characteristic volatile flavor components of the baked samples, which had a richer aroma.
PLSR analysis of baked samples had a higher correlation with the citrus aroma, hay aroma, fruity and sweetness attribute
intensity, which were better than those of sun-dried samples, further verifying the accuracy of GC-IMS analysis results and
sensory analysis results of Nine-process Dried Tangerine Peel.【Conclusion】GC-IMS can quickly identify and distinguish
the volatile flavor compounds of the Nine-process Dried Tangerine Peel prepared by baking and sun-drying, and the NineProcess Dried tangerine peel prepared by baking has a richer aroma. |
