Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS

Hafiz Umer Javed; Dong Wang; Guang-Feng Wu; Qari Muhammad Kaleem; Chang-Qing Duan; Ying Shi

doi:10.1016/j.foodres.2019.01.007

Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS

Food Res Int. 2019 May:119:23-33. doi: 10.1016/j.foodres.2019.01.007. Epub 2019 Jan 9.

Authors

Hafiz Umer Javed¹, Dong Wang², Guang-Feng Wu¹, Qari Muhammad Kaleem³, Chang-Qing Duan¹, Ying Shi⁴

Affiliations

¹ 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.
² 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; Beijing Food Industrial Research Institute, Beijing 100075, China; Beijing Industrial Technology Research Institute, Beijing 101111, China.
³ Institute of Microbiology, Chines Academy of Sciences, Beijing 100101, China.
⁴ 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: shiy@cau.edu.cn.

PMID: 30884653
DOI: 10.1016/j.foodres.2019.01.007

Abstract

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of 'Thompson Seedless' were analyzed by gas chromatography-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 months of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, respectively. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chemical aromas were prominent in SDRs. With the exception of chemical aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 month. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, ethyl hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Keywords: Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Aldehydes / analysis
Fatty Acids, Unsaturated / analysis
Food Handling
Food Packaging
Food Storage*
Fruit / chemistry
Gas Chromatography-Mass Spectrometry*
Maillard Reaction
Norisoprenoids / analysis
Octanols / analysis
Odorants / analysis
Solid Phase Microextraction*
Vitis / chemistry*
Volatile Organic Compounds / analysis*

Substances

Aldehydes
Fatty Acids, Unsaturated
Norisoprenoids
Octanols
Volatile Organic Compounds
decanaldehyde
beta-ionone
beta-damascenone
1-octen-3-ol