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

• Published in: Food Chemistry: X Vol. 21; p. 101238
• Main Authors: Yang, Feifei, Wang, Qianju, Liu, Wuyi, Xiao, Hongwei, Hu, Jiaqi, Duan, Xiaojie, Sun, Xiyun, Liu, Chunju, Wang, Haiou
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.03.2024; Elsevier
• Subjects: Amino acids; Conventional freeze-drying; Hot air drying; Integrated freeze-drying; Soluble sugars; Volatile flavor compounds; Amino acids; Hot air drying; Volatile flavor compounds; Conventional freeze-drying; Integrated freeze-drying; Soluble sugars
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101238

[Display omitted] •Volatiles’ total content showed a first fast and then slow decrease during drying.•The IFD samples preserved higher content of volatiles, free amino acids, and soluble sugars.•Most volatile compounds showed negative correlations with amino acids.•Most volatile compounds showed positive correlations with soluble sugars. Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.