脱水是工根(CitrussinensisOsb.\'德庆贡干\'),这是一种中国柑橘品种,具有独特和特色的花卉,果味,还有柑橘味.然而,使用烤箱和冷冻干燥制备的gonggans的香气特征,最广泛使用的干燥方法,仍然不清楚。在这项研究中,在干燥的工干中检测到总共911种挥发性有机化合物(VOCs)。这些主要由醇(7.69%)组成,醛(7.03%),酯类(15.38%),酮(7.58%),和萜类化合物(23.19%)。总共有67种气味剂对干gongans的整体香气做出了重大贡献,主要气味质量被检测为绿色,柑橘,果味,花卉,和甜蜜。这些主要归因于醛的存在,酯类,和萜类化合物.冷冻干燥更有效地保持由柠檬烯等化合物产生的独特柑橘和普通话样香气,citrial,β-月桂烯,β-pine烯,和γ-萜品烯.此外,(E,E)-2,4-decadienal具有最高的相对气味活性值(rOAV),其次是(E)-2-壬烯,呋喃醇,(E,E)-2,4-壬烯,和E-2-非十进制。烘箱干燥促进了辛三烯等萜烯的积累,反式-β-新烯,环己酮,copaene,和Sb-Irone,赋予柔和的花朵香气,水果,和甜蜜。温度升高导致现有VOCs的增加或通过苯丙素类产生新的VOCs,萜类,和脂肪酸代谢。这项研究的发现提供了对生产高质量干gonggans的优化程序的见解。这些见解对于水果干燥行业可能是有价值的,特别是提高干果的质量。
Dehydration is an effective method for the long-term storage and aroma retention of gonggan (Citrus sinensis Osb. \'Deqing Gonggan\'), which is a Chinese variety of citrus, with unique and characteristic floral, fruity, and citrus flavors. However, the aroma profiles of gonggans prepared using oven- and freeze-drying, the most widely-used drying methods, remain unclear. In this study, a total of 911 volatile organic compounds (VOCs) were detected in dried gonggan. These were primarily composed of alcohols (7.69%), aldehydes (7.03%), esters (15.38%), ketones (7.58%), and terpenoids (23.19%). A total of 67 odorants contributed significantly to the overall aroma of dried gonggans, with the major odor qualities being detected as green, citrus, fruity, floral, and sweet. These were mainly attributed to the presence of aldehydes, esters, and terpenoids. Freeze-drying was more effective in maintaining the unique citrus and mandarin-like aromas attributed to compounds such as limonene, citrial, β-myrcene, β-pinene, and γ-terpinene. Moreover, (E,E)-2,4-decadienal had the highest relative odor activity value (rOAV) in freeze-dried gonggans, followed by (E)-2-nonenal, furaneol, (E, E)-2, 4-nonadienal, and E-2-undecenal. Oven-drying promoted the accumulation of terpenes such as octatriene, trans-β-ocimene, cyclohexanone, copaene, and ɑ-irone, imparting a soft aroma of flowers, fruits, and sweet. Increasing the temperature led to an increase in existing VOCs or the generation of new VOCs through phenylpropanoid, terpenoid, and fatty acid metabolism. The findings of this study offer insights into an optimized procedure for producing high-quality dried gonggans. These insights can be valuable for the fruit-drying industry, particularly for enhancing the quality of dried fruits.