摘要
Abstract
The objective of the article was to explore the effects of using dry-promoter on the volatile compounds of Thonpson seedless raisin.The concentrations of 43 main aromatic compounds of Thompson seedless raisin with dry-promoter or not were determined by using the technique of SPME and GC/MS.There were 12 compounds which had contribute to the flavor of raisins:Hexanal,2-Hexenal,(E)-,2-Heptenal,(E)-,Nonanal,Benzeneacetaldehyde,Hexanoic acid,ethyl ester,2-Pentyl furan,1-octen-3-ol,2,6-diethyl,pyrazine,linalool,β-Damascenone and geraniol.The results showed that the dry-promoter had no effect on the main kinds of raisin aromatic compounds,but had effect on the content of them:Thompson seedless raisin with dry-promoter had greater content of compounds in acids,alcohols,aldehydes with flower,fruit,vegetable and green flavor,but less content of coumpounds in pyrazines with cooked flavor.关键词
顶空固相微萃取气相色谱-质谱法/葡萄干/风味成分/促干剂Key words
SPME-GC/MS/ raisins/ flavor/ dry-promoter分类
轻工纺织
