葡萄干,来源于干葡萄,代表一种富含次级代谢产物的有价值的商品,特别是挥发性有机化合物(VOCs)。这篇综述的主要目的是确定影响葡萄干香气的挥发性有机化合物,以改善消费者的偏好。然而,已经进行了广泛的研究,以优化不同葡萄干属性的葡萄干燥方法。在这次审查的背景下,对已发表文献的深入研究表明,使用SPME从葡萄干中提取了120多种挥发性有机化合物。此外,我们探索了影响葡萄干香气的因素和VOC产生的来源。这篇综述旨在查明研究差距,并为研究葡萄干香气的未来发展提供机会。这涉及到整合先进的分析技术,检查处理方法的影响,并考虑消费者的感知,以增强对葡萄干香气的整体理解。预计这些结果将为行业和科学界提供有价值的见解。
Raisins, derived from dried grapes, represent a valuable commodity rich in secondary metabolites, particularly volatile organic compounds (VOCs). The primary objective of this
review is to identify the VOCs that are influencing the aromatic profile of raisins to improve consumer preferences. However, extensive research has been done to optimize grape drying methods for different raisin attributes. In the context of this
review, an in-depth investigation of published literature revealed the extraction of over 120 VOCs from raisins using
SPME. Furthermore, we explored factors shaping raisin aroma and the sources of VOC generation. This
review aims to pinpoint research gaps and provide an opportunity for future developments in studying raisins\' aroma. This involves integrating advanced analytical techniques, examining processing method impacts, and considering consumer perception to enhance the overall understanding of raisin aromas. The outcomes are anticipated to provide valuable insights for the industry and the scientific community.