Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Feifei Yang; Qianju Wang; Wuyi Liu; Hongwei Xiao; Jiaqi Hu; Xiaojie Duan; Xiyun Sun; Chunju Liu; Haiou Wang

doi:10.1016/j.fochx.2024.101238

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Food Chem X. 2024 Feb 16:21:101238. doi: 10.1016/j.fochx.2024.101238. eCollection 2024 Mar 30.

Authors

Feifei Yang^{1

2}, Qianju Wang^{1

2}, Wuyi Liu^{1

2}, Hongwei Xiao³, Jiaqi Hu^{1

2}, Xiaojie Duan^{1

2}, Xiyun Sun², Chunju Liu⁴, Haiou Wang¹

Affiliations

¹ School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
² College of Food Science, Shenyang Agricultural University, Shenyang 100866, China.
³ College of Engineering, China Agricultural University, Beijing 100083, China.
⁴ Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.

Abstract

Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.

Keywords: Amino acids; Conventional freeze-drying; Hot air drying; Integrated freeze-drying; Soluble sugars; Volatile flavor compounds.