Effects of Different Drying Methods on the Flavor of Prunus mume Analyzed by Electronic Sensory Techniques and GC-MS
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Abstract:
To reveal the effects of different processing methods on the flavor substances of Prunus mume, smoked Prunus mume (SP), hot-air dried Prunus mume (HP) and dried Prunus mume (DP) were taken as the research objects. Electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS) combined technology were used to analyze the volatile composition. The results of experiments by electronic nose completely distinguished the flavors of differently processed Prunus mume fruits, and their flavors were similar. The electronic tongue data combined with the principal component analysis (PCA) showed that the taste qualities of Prunus mume processed by different processing methods differed, with the sourness being the representative taste of Prunus mume. A total of 63 volatile components were identified by GC-MS, including alcohols, phenols, aldehydes, acids, esters and hydrocarbons, and their contents were different. Among them, the content of ester compounds in SP was generally higher in SP, followed by HP and DP. The electronic nose experimental result combined GC-MS data allow the elucidation of the cause responsible for the changes of the main volatile components, and the studies on the influences of different processing methods on the flavor of Prunus mume. It can be seen that Prunus mume fruits processed by different drying methods can be well distinguished by GC-MS combined with electronic sensory technologies such as electronic nose and electronic tongue. This study provides a theoretical reference for the selection of Prunus mume processing method and product processing.
