Change in Aromatic Components of Semi-dried Litchi during Drying Process

doi:10.7506/spkx1002-6630-200924057

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 266-271.doi: 10.7506/spkx1002-6630-200924057

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Change in Aromatic Components of Semi-dried Litchi during Drying Process

CAI Chang-he1,2，CHEN Yu-xu1，ZENG Qing-xiao1，GUO Ji1，XIAO Wei-qiang2

1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China；
2. Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China

Received:2009-08-22 Online:2009-12-15 Published:2010-12-29
Contact: CAI Chang-he1,2 E-mail:cch8876@126.com

Abstract

Abstract:

Aromatic components of fresh “Nuomici” litchi and semi-dried litchi during each drying stage were investigated by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Totally 36, 45, 47 and 45 aromatic components were identified in fresh litchi, the first drying stage, the second drying stage and semi-dried litchi final products, respectively. The highest relative content of aromatic components was alkenes in four samples, which were 65.77%, 63.95%, 78.59%, and 63.00%, respectively.

Key words: litchi, semi-dried litchi, aromatic component, HS-SPME, GC-MS

CLC Number:

TS205.1

CAI Chang-he1,2，CHEN Yu-xu1，ZENG Qing-xiao1，GUO Ji1，XIAO Wei-qiang2. Change in Aromatic Components of Semi-dried Litchi during Drying Process[J]. FOOD SCIENCE, 2009, 30(24 ): 266-271.

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Change in Aromatic Components of Semi-dried Litchi during Drying Process

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