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Comparison of Different Drying Methods for Asparagus [Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry

文献类型： 外文期刊

作者： Chen, Gan-Lin 1 ; Lin, Bo 1 ; Zheng, Feng-Jin 1 ; Yu, Wei-Hua 3 ; Fang, Xiao-Chun 1 ; Shi, Qian 3 ; Hu, Yi-Feng 3 ; Verma, Krishan K. 4 ;

作者机构： 1.Guangxi Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Nanning, Peoples R China

2.Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning, Peoples R China

3.Guangxi Acad Agr Sci, Inst Biotechnol, Nanning, Peoples R China

4.Guangxi Acad Agr Sci, Sugarcane Res Inst, Nanning, Peoples R China

5.Minist Agr & Rural Affairs, Key Lab Sugarcane Biotechnol & Genet Improvement, Nanning, Peoples R China

6.Guangxi Key Lab Sugarcane Genet Improvement, Nanning, Peoples R China

关键词： Asparagus cochinchinensis (Lour; ) Merr; drying; fingerprint spectrum; volatile compounds; HS-GC-IMS

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： Asparagus [Asparagus cochinchinensis (Lour.) Merr.] is a traditional herbal medicine plant commonly used to nourish yin, moisten dryness, and clear fire cough symptoms. Drying is an excellent option to conserve food materials, i.e., grains, fruits, vegetables, and herbs, reducing the raw materials volume and weight. This study aims to evaluate different drying approaches that could increase the value of asparagus, particularly as an ingredient in fast foods or as nutraceutical byproducts. The volatile components of asparagus roots were analyzed by using headspace-gas chromatography-ion mobility spectroscopy under different drying conditions, i.e., natural drying (ND) at ambient air temperature in the dark, well-ventilated room, temperature range 28-32 degrees C, blast or oven drying at 50 degrees C, heat pump or hot-air drying at temperature 50 degrees C and air velocity at 1.5 ms(-1) and vacuum freeze-drying at the temperature of -45 degrees C and vacuum pressure of 10-30 Pa for 24 h. The findings revealed that the various drying processes had multiple effects on the color, odor index, and volatile compounds of the asparagus roots. As a result of the investigations, multiple characteristics of components, therefore, exploitation and comparison of various flavors; a total of 22 compounds were identified, such as alcohols, ketones, aldehydes, acids, esters, heterocyclic, and terpene. The present findings may help understand the flavor of the processed asparagus roots and find a better option for drying and processing.

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