To investigate the differences in physicochemical properties and volatile components of Liguang preserved apricot under different processing conditions, sensory evaluation, browning degree, total sugar, titratable acid, and volatile component determination were performed on the traditional process of hot air-dried apricot (HAD), boiled sugar with apricot (BSW), and non-heat treated apricot (WMD) using headspace solid-phase microextraction and gas chromatography-mass spectrometry.The research results indicated that the highest browning degree of HAD was 0.66, and the lowest browning degree of BSW was 0.26.The lowest total sugar content treated with WMD was 42.36%, and the titratable acid content was 1.03%.WMD effectively reduced the sugar content and alleviated the problem of sweet and greasy taste in preserved fruit products.Fresh fruits were used as a comparison in HS-SPME-GCMS detection, and 6 groups were taken from each of the four samples for parallel testing.A total of 88 volatile components were detected, mainly including 19 alcohols, 20 aldehydes, 13 ketones, 9 esters, 16 terpenes, 3 acidic substances, and 8 other types.The key differential aroma components of four types of samples were determined using correlation odor activity value (ROAV) combined with orthogonal partial least squares discriminant analysis (OPLS-DA).The key aroma components extracted by HAD were furan, biphenyl, and 3-furfural.The key aroma components of BSW were linalool, hexanal, and cis geraniol.The key aroma components of WMD were hexanal, linalool, and 3-octanol.This result provides a scientific basis for further elucidating the differences in physicochemical properties and flavor compounds of apricot preserves treated with different techniques, and for the rational development of related products, by measuring the physicochemical indicators of three different processing techniques of apricot preserves and comparing them with the volatile components of fresh fruits.
[1] 曹家乐, 杨永兴, 连雅丽, 等.植物精油熏蒸对李光杏干贮藏品质的影响[J].保鲜与加工, 2022, 22(3):7-14;20.
CAO J L, YANG Y X, LIAN Y L, et al.Effects of plant essential oil fumigation on storage qualities of dried liguang apricots[J].Storage and Process, 2022, 22(3):7-14;20.
[2] 章秋平, 刘威生.杏果实香气物质的研究进展[J].北方果树, 2020(3):1-4.
ZHANG Q P, LIU W S.Advances in aroma of apricot fruit[J].Northern Fruits, 2020(3):1-4.
[3] LIU B D, JIAO W X, WANG B G, et al.Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality (volatile, sugar, organic acid) promotion during storage and related shelf life[J].Scientia Horticulturae, 2019, 249:100-109.
[4] XUE X M, ZHANG A N, HAN X P, et al.Analysis of aromatic constituents of apricot ‘Jinkaite’ at different developmental stages[J].Acta Horticulturae, 2018(1214):125-130.
[5] FANG Z Y, LI G Z, GU Y, et al.Flavour analysis of different varieties of Camellia seed oil and the effect of the refining process on flavour substances[J].LWT, 2022, 170:114040.
[6] GUI X X, FENG X P, TANG M Q, et al.Aroma difference analysis of partridge tea (Mallotus oblongifolius) with different drying treatments based on HS-SPME-GC-MS technique[J].Molecules, 2023, 28(19):6836.
[7] 张乐, 魏依馨, 史冠莹, 等.基于GC-IMS和GC-MS技术结合化学计量法分析干燥方式对香椿挥发性成分的影响[J].食品工业科技, 2024, 45(11):222-234.
ZHANG L, WEI Y X, SHI G Y, et al.Based on GC-IMS and GC-MS technology combined with chemical stoichiometry analysis, the effect of drying methods on the volatile components of Toona sinensis[J].Science and Technology of Food Industry, 20242024, 45(11):222-234.
[8] 伊丽达娜·开赛尔, 白羽嘉, 郑丽萍, 等.杏果脯预处理的烫漂与护色工艺优化[J].食品研究与开发, 2023, 44(24):107-114.
KAISAIER Y L D N, BAI Y J, ZHENG L P, et al.Optimization of blanching and color protection process of preserved apricot fruit pretreatment[J].Food Research and Development, 2023, 44(24):107-114.
[9] 董艳, 杨庆丽, 姬妍茹, 等.黑蒜果脯的研制[J].农产品加工, 2015(9):18-19.
DONG Y, YANG Q L, JI Y R, et al.The study of black galic presewed fruit[J].Farm Products Processing, 2015(9):18-19.
[10] 孔丽洁. 低温压榨杏汁工艺优化及冷冻-微波杀菌对其贮藏品质的研究[D]. 新疆农业大学,乌鲁木齐, 2023.
KONG L J,Research on Optimization of Low-temperature Pressing Process for Apricot Juice and the Effect of Freezing-microwave Sterilization on Its Storage Quality [D]. Xinjiang Agricultural University, Urumqi, 2023.
[11] 赵艳雪, 余金橙, 刘士琪, 等. 山楂切片冷冻干燥动力学与品质特性研究[J]. 食品研究与开发, 2021, 42(2):53-60.
ZHAO Y X, YU J C, LIU S Q, et al. Study on freeze drying kinetics and quality characteristics of hawthorn slice[J]. Food Research and Development, 2021, 42(2):53-60.
[12] ZHANG R, TANG C C, JIANG B Z, et al. Optimization of HS-SPME for GC-MS analysis and its application in characterization of volatile compounds in sweet potato[J]. Molecules, 2021, 26(19):5808.
[13] WANG X, XIE K L, ZHUANG H N, et al. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine[J]. Food Chemistry, 2015, 182:41-46.
[14] WEN S, SUN L L, ZHANG S W, et al. The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics[J]. Food Research International, 2023, 172:113137.
[15] 罗峻渲. 气调贮藏对和田红杏贮藏品质及挥发性成分的影响[D]. 新疆农业大学, 乌鲁木齐, 2023.
LUO J X, The Effects of Controlled Atmosphere Storage on the Storage Quality and Volatile Components of Hotan Red Apricots [D]. Xinjiang Agricultural University, Urumqi, 2023.
[16] 潘奕丞, 钱敏, 赵培静, 等. 顶空固相微萃取-气相色谱-质谱法分析脐橙中挥发性成分[J]. 食品安全质量检测学报, 2023, 14(17):231-240.
PAN Y C, QIAN M, ZHAO P J, et al. Analysis of volatile components in Citrus sinensis Osbeck by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry[J]. Journal of Food Safety & Quality, 2023, 14(17):231-240.
[17] 张汉禹, 王雪妃, 蒲志平, 等. 不同热风干制温度对赛买提杏干非酶褐变的影响[J]. 食品科技, 2022, 47(7):38-45.
ZHANG H Y, WANG X F, PU Z P, et al. Effect of different hot air-drying temperature on non-enzymatic browning of saimaiti apricot[J]. Food Science and Technology, 2022, 47(7):38-45.
[18] 马媛媛, 陈婧, 毛启培, 等. SPME-GC/MS测定食品挥发性香气成分的研究进展[J]. 现代预防医学, 2020, 47(22):4164-4167.
MA Y Y, CHEN J, MAO Q P, et al. Progresses on the determination of volatile flavor components in food by SPME-GC/MS[J]. Modern Preventive Medicine, 2020, 47(22):4164-4167.
[19] 曹博雅, 蒲丹丹, 郑瑞仪, 等. SAFE-GC-MS结合GC-O法分析20种辛香型香辛料香气活性成分[J/OL]. 食品科学, 2023:1-16. (2023-12-06). https://kns.cnki.net/kcms/detail/11.2206.TS.20231206.1030.007.html.
CAO B Y, PU D D, ZHENG R Y, et al. SAFE-GC-MS combined with GC-O method to analyze the aroma active components of 20 spicy spices[J/OL]. Food Science, 2023:1-16. (2023-12-06). https://kns.cnki.net/kcms/detail/11.2206.TS.20231206.1030.007.html.
[20] OZKAN K, KARADAG A, SAGDIC O, et al. The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape[J]. Journal of Food Measurement and Characterization, 2023, 17(2):1852-1861.
[21] WU Q H, JIANG W, YANG J Y, et al. Effect of solvent extraction on the key aroma components of Tamarindus indica L. pulp[J]. Journal of Food Composition and Analysis, 2023, 123:105613.
[22] 杨学博, 陈秋翰, 刘寿春, 等. 基于GC-IMS和OPLS-DA分析酵母-藿香复合对罗非鱼脱腥效果的影响[J/OL]. 食品与发酵工业, 2024. DOI:10.13995/j.cnki.11-1802/ts.036573.
YANG X B, CHEN Q H, LIU C S, et al. Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on GC-IMS and OPLS-DA [J/OL]. Food and Fermentation Industries, 2024. DOI:10.13995/j.cnki.11-1802/ts.036573.
[23] (荷)里奥·范海默特. 化合物嗅觉阈值汇编[M]. 北京: 科学出版社, 2015: 1-229.
VAN GEMERT L J. Compilation of olfactory thresholds for compounds[M]. Beijing: Science Press, 2015: 1-229.
