Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices

• Published in: Food Chemistry: X Vol. 22; p. 101337
• Main Authors: Wang, Jin-Ru, Wu, Xin-Ye, Cui, Cheng-Bi, Bi, Jin-Feng
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.06.2024; Elsevier
• Subjects: Characteristic aroma; Dried peach slices; HS-SPME-GC–MS; HS-SPME-GC–MS; Characteristic aroma; Dried peach slices
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101337

Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC–MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices. •There are significant differences in the flavor of peach slices treated with different drying methods.•Vacuum freeze-drying can maximize the preservation of peach's original fruity and floral aromas; Pilot scale freeze-drying typically carries the roasted aroma and almond flavor of Maillard reaction products.•The combination of osmotic dehydration and vacuum freeze-drying treatment enhances the flavor of peach slices.