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Chromatography 2016
September 21-23, 2016
Volume 7, Issue 5(Suppl) J Chromatogr Sep Tech 2016
ISSN: 2157-7064 JCGST, an open access journal
conferenceseries .com
September 21-23, 2016 Amsterdam, Netherlands
World Congress on Chromatography
Study on the generation mechanism and change regularity of characteristic "raisin" flavor compounds
in raisins
Dong Wang, Jun Wang and Ying Shi
China Agricultural University, China
Raisins are a welcome dry fruit all around the world. They are either consumed directly or are used in cooking especially
in desserts. The aroma of raisins affects consumers’ preferences. The aroma of raisin is determined by grape variety,
drying method and storage environment. Over 100 volatile compounds were identified in different raisins by using gas
chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase micro-extractions (SPME), the majority
of raisin volatiles are derived from three sources: fresh grapes, the oxidative degradation of unsaturated fatty acids and the
Millard reaction process. Most of the volatiles existed in fresh grapes, while the furans (5-methyl furfural, 2-acetyl furan
2-pentyl furan) and pyrazines (2-ethyl-6-methyl pyrazine, 2, 6-diethyl pyrazine and 5-ethyl-2,3-dimethyl pyrazin) generated by
Maillard reaction during grape drying, they contribute to characteristic “raisin” flavor, and determine the aroma characteristics
of raisins. This program will study the evolutionary pattern of these volatiles responsible for the characteristic “raisin” flavor
and their precusors (amino acids and monosaccharides) during grape drying by integrating GC-MS, HP-LC, model reaction
and metabonomics technology. Then illustrate the generation source and reaction mechanism of the characteristic volatiles
and dissect the influence of drying methods, storage packaging form and environment conditions on these volatiles. The results
will provide strong academic support and practical technology for manipulation of the flavor of raisins.
Biography
Dong Wang is a PhD candidate in China Agricultural University, majoring in Food Biotechnology. She studied in College of Food Science and Nutritional Engineering
of China Agricultural University from the year of 2007 until now. As the leader of the research group, she has studied raisins flavor, amino acid, sensory evaluation,
browning mechanism and quality characteristic of raisins for 6 years and published 3 papers in reputed journals.
Dong Wang et al., J Chromatogr Sep Tech 2016, 7:5(Suppl)