Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds i...

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Bibliographic Details
Main Authors: Hafiz Umer Javed, Dong Wang, Rani Andaleeb, Muhammad Salman Zahid, Ying Shi, Saeed Akhtar, Wang Shiping, Chang-Qing Duan
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
free-form volatile compounds
glycosidically bound-form volatile compound
centennial seedless
aromatic profile
SPME-GS/MS (solid-phase microextraction condition-gas chromatography/ mass spectrometry) 5
Online Access:https://www.mdpi.com/2304-8158/10/3/559

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https://www.mdpi.com/2304-8158/10/3/559

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