Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

February 22, 2024 | Food Chemistry: X |

Conducted by Nanjing Xiaozhuang University, China, and Shenyang Agricultural University, China, this study delves into the complex changes in flavor components that occur during the drying process of durian. Employing integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD), the researchers compared the volatile compounds present in fresh durian samples with those in dried samples.

The findings revealed that all drying methods led to a loss of original volatile compounds, albeit to varying degrees, and the generation of new volatile compounds. Interestingly, while the types of amino acids and soluble sugars remained consistent across the different drying methods, volatile compounds exhibited significant correlations with amino acids and soluble sugars.

Notably, samples subjected to integrated freeze-drying (IFD) exhibited the highest content of volatile compounds, amino acids, and soluble sugars compared to conventional freeze-drying (CFD) and hot air drying (AD). Thus, the study suggests that IFD may be the preferred drying method for durian due to its ability to retain flavor components effectively.

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