Comparison of the volatile organic compounds in Citrus reticulata 'Chachi' peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS.

ABSTRACT:

Introduction

Citrus reticulata 'Chachi' peel (CRCP), which is named "Guangchenpi" in China, is a geographical indication product with unique flavor properties. CRCP has been used for centuries as a traditional genuine herb because of its excellent therapeutic effects. In addition, owing to its unique odor and high nutrition, it is widely used in various food preparations. Volatile organic compounds (VOCs) are regarded as an important quality marker for CRCP and are highly susceptible to effects in the drying process due to their thermal instability.

Methods

In the current study, the main VOCs in CRCP were processed using different drying methods, including sun-drying, hot air drying, and vacuum-freeze drying. The VOCs were identified by the electronic nose (E-nose), g

SUBMITTER: Wang M 

PROVIDER: S-EPMC10231685 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature