Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS

doi:10.7506/spkx1002-6630-201414036

FOOD SCIENCE

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Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS

LI Bao-yu1, YANG Jun1, YIN Kai-dan1, BI Jin-feng2,*

1. Guangdong AIB Polytechnic College, Guangzhou 510507, China;
2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology,
Chinese Academy of Agricultural Sciences, Beijing 100193, China

Online:2014-07-25 Published:2014-08-26
Contact: BI Jin-feng

Abstract

Abstract:

The aroma components of fresh, vacuum-dried and further explosion-puffed banana slices were analyzed and
compared by solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The
varieties and amounts of aroma components in the three banana samples were quite different. The explosion puffing drying
at modified temperature and pressure reduced the content of esters in banana, but at the same time generated a series of
unique aroma components.

Key words: bananas, aroma components, solid phase micro-extraction-gas chromatography-mass spectrometry, explosion puffing drying at variable temperature and pressure

CLC Number:

TS255.42

LI Bao-yu1, YANG Jun1, YIN Kai-dan1, BI Jin-feng2,*. Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414036.

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Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS

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