Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process.

Keqin Chen, Yujie Hu, Li Chen, Junxia Zhang, Haorong Qiao, Wanping Li, Kekun Zhang, Yulin Fang

Food chemistry 2022 Apr 16

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This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation of chalcones, dihydroflavones, dihydroflavonols, flavanols, flavonoid carbonosides, proanthocyanidins, and other phenols, while the drying temperature of 30 °C was more conducive to the accumulation of anthocyanins, flavonoid, and flavonols. Most volatile ketones and acids accumulated more in raisins produced at 30 °C, of which the content of 2,6-dimethyl-4-heptanone with sweet odour reached 70.34 μg/L, significantly higher than that in other raisins. Overall, the appropriate drying temperature should be selected according to the demand for specific nutritional or aromatic metabolites during raisins production. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Keqin Chen, Yujie Hu, Li Chen, Junxia Zhang, Haorong Qiao, Wanping Li, Kekun Zhang, Yulin Fang. Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. Food chemistry. 2022 Apr 16;374:131747