Solid-phase micro-extraction( SPME) / Chromatography-mass spectrometry( GC-MS) technology was applied to detect and analyze the aroma components in fresh carrot powders and four carrot powders bydifferent drying methods. Results showed that the main aroma components of fresh carrot samples were terpenoids,such as caryophyllene,α-pinene,β-pinene,β-myrcene,limonene. Moreover,caryophyllene was the dominant one. Terpenoids were lost lot and new compounds were generated such as aldehydes,ketone and the others through hot air drying,short- and medium-wave infrared drying,vacuum drying and vacuum freezing drying. Vacuum freezing drying could maximally retain the aroma of the fresh carrot,and the esters content were also increased.
CHEN Rui-juan
,
BI Jin-feng
,
CHEN Qin-qin
,
LIU Xuan
,
WU Xin-ye
,
ZHOU Mo
,
ZHOU Yu-han
. Effect on aroma components in carrot powder prepared by different drying methods[J]. Food and Fermentation Industries, 2013
, 39(09)
: 70
-76
.
DOI: 10.13995/j.cnki.11-1802/ts.2013.09.025
