Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS.

ABSTRACT:

Introduction

Crataegi fructus (CF) is an edible and medicinal functional food used worldwide that enhances digestion if consumed in the roasted form. The odour of CF, as a measure of processing degree during roasting, significantly changes. However, the changes remain unclear, but are worth exploring.

Methods

Herein, the variations in volatile flavour compounds due to CF roasting were investigated using an electronic nose (E-nose) and headspace gas chromatography-mass spectrometry (HS-GC-MS).

Results

A total of 54 components were identified by GC-MS. Aldehydes, ketones, esters, and furans showed the most significant changes. The Maillard reaction, Strecker degradation, and fatty acid oxidation and degradation are the main reactions that occur during roasting. T

SUBMITTER: Fei C 

PROVIDER: S-EPMC9905410 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature