Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 328 - 335

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039926

Analysis of free amino acid content and volatile oil aroma components of Amomum tsaoko fruits and seeds before and after drying

  • WU Lianzhang ,
  • ZHANG Yingping ,
  • LIAO Fangping ,
  • ZHOU Jilan ,
  • HUANG Mei ,
  • YANG Yi ,
  • MU Mingxing ,
  • HE Yuqiu ,
  • HE Juncai
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  • (Nujiang Green Spice Industry Research Institute, Lushui 673299, China)

Received date: 2024-05-19

  Revised date: 2024-07-24

  Online published: 2025-06-11

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Abstract

This study aimed to explore and analyze the differences in physical and chemical quality and volatile oil aroma components of Amomum tsaoko fruit and kernel before and after drying.In this study, fresh Amomum tsaoko fruits and kernels were used as raw materials and smokeless green drying technology was used to dry Amomum tsaoko.The moisture, color difference, volatile oil content, and free amino acid content of Amomum tsaoko fruits and kernels before and after drying were analyzed and detected, and the GC-MS method was used to analyze and identify the aroma components of volatile oil.Results showed that the moisture content of Amomum tsaoko was significantly reduced after drying.The volatile oil content of Amomum tsaoko was higher under the same condition.The L* values of the whole fruit and kernel of Amomum tsaoko were significantly increased, and the a* and b* values of the whole fruit were also significantly increased.Sixteen free amino acids were detected in all four Amomum tsaoko samples, and the free amino acid components were similar.The total amino acid content was 2.09-6.05 g/100 g, and the flavor amino acid content was significantly different.A total of 27 aroma components were detected in four kinds of Amomum tsaoko samples, including 5 terpenes, 9 alcohols, 9 aldehydes, and 4 esters, mainly alcohols and aldehydes.There were more aroma components detected in the volatile oil of dried fruit.The highest relative content of aroma components in fresh fruit and fresh fruit kernel was nerol, and the highest relative content of aroma components in dried fruit and dried fruit kernel was 1,8-cineole.These results demonstrated that there were some differences in moisture, color, and volatile oil content of Amomum tsaoko fruits and kernels before and after drying.The free amino acid content and volatile oil aroma components had both commonalities and certain differences.The results of this study can provide a theoretical reference for the development and utilization of fresh and dried Amomum tsaoko fruits and kernels.

Key words： Amomum tsaoko; drying; free amino acids; volatile oil; aroma components

Cite this article

WU Lianzhang , ZHANG Yingping , LIAO Fangping , ZHOU Jilan , HUANG Mei , YANG Yi , MU Mingxing , HE Yuqiu , HE Juncai . Analysis of free amino acid content and volatile oil aroma components of Amomum tsaoko fruits and seeds before and after drying[J]. Food and Fermentation Industries, 2025 , 51(10) : 328 -335 . DOI: 10.13995/j.cnki.11-1802/ts.039926

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