Comprehensive Evaluation of the Effect of Four Drying Methods on the Aroma Quality of Chinese Yam Chips Based on Principal Component Analysis

doi:10.7506/spkx1002-6630-201820026

Abstract

Abstract: Head-space solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the aroma components of Chinese yam chips prepared by four different drying methods. A total of 33 aroma compounds were identified. Among them, 13, 15, 11 and 14 aroma components were detected in Chinese yam chips dried by freeze-drying (FD), explosion puffing drying (EPD), vacuum drying (VD) and hot air drying (AD), respectively. These aroma components were mainly divided into aldehydes, nitriles, ketones, hydrocarbons, alcohols, acids, esters and others. Principle component analysis (PCA) was used to establish an aroma quality assessment model. The PCA loading and score plots revealed that FD dried chips showed the highest score and best aroma quality.

Key words: gas chromatography-mass spectrometry (GC-MS), aroma components, principal component analysis, yam chips

CLC Number:

TS255.3

GAO Qi, ZHANG Jianchao, CHEN Jianan, LIU Chunju, LIU Chunquan, XUE Youlin. Comprehensive Evaluation of the Effect of Four Drying Methods on the Aroma Quality of Chinese Yam Chips Based on Principal Component Analysis[J]. FOOD SCIENCE, 2018, 39(20): 175-181.

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Comprehensive Evaluation of the Effect of Four Drying Methods on the Aroma Quality of Chinese Yam Chips Based on Principal Component Analysis

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