Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 274 - 281

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031806

Analysis of effects of different drying methods on flavor substances of daylily using GC-MS combined with a stoichiometric method

  • YANG Shuangxi ,
  • MA Xuemei ,
  • ZHANG Haihong ,
  • MA Hui ,
  • WANG Yongrui
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  • 1(School of Food & Wine, Ningxia University, Yinchuan 750021, China)
    2(College of Agriculture, Ningxia University, Yinchuan 750021, China)

Received date: 2022-04-02

  Revised date: 2022-05-12

  Online published: 2023-03-20

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Abstract

To illuminate the effect of drying methods on the volatile flavor compounds of daylily, three dried daylily samples were obtained by natural drying, hot air drying, and vacuum pulsating drying, separately, and their volatile components were analyzed by electronic nose and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The data gained was further combined with stoichiometric methods for discriminant analysis. Results showed that 49, 40, and 44 volatile compounds were identified from natural drying, hot air drying, and vacuum pulsating drying, respectively, including alcohols, aldehydes, ketones, alkanes, alkenes, esters, acids, and other compounds. In detail, aldehydes (25%) were the main volatile components in natural drying samples. Alkanes (53% and 58%) were the main volatile components in hot air drying and vacuum pulsating drying samples. There were significant differences in the content of the main volatile components of daylily treated by different drying methods. The volatile compounds of daylily samples treated by different drying methods were analyzed by partial least-squares discriminant analysis, odor activity value, and principal component analysis, the results showed that 3-furaldehyde, 3-octen-2-one, hexadecane, and acetic acid were the characteristic flavor substances in natural drying samples, (E)-2-methyl-2-butenal, 3-octen-2-one, and hexadecane were the characteristic flavor substances in hot air drying samples, (E)-2-methyl-2-butenal and β-myrcene were the characteristic flavor substances in vacuum pulsating drying samples. From the perspective of getting good flavor substances, vacuum pulsating drying can obtain better dried daylily, which provides a theoretical basis for the drying process of daylily.

Key words： daylily; drying; volatile components; flavor substances; partial least squares-discriminant analysis

Cite this article

YANG Shuangxi , MA Xuemei , ZHANG Haihong , MA Hui , WANG Yongrui . Analysis of effects of different drying methods on flavor substances of daylily using GC-MS combined with a stoichiometric method[J]. Food and Fermentation Industries, 2023 , 49(4) : 274 -281 . DOI: 10.13995/j.cnki.11-1802/ts.031806

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