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Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

Yang, Kai-Min, Chiang, Po-Yuan
Food chemistry 2019 v.287 pp. 133-138
brix, flavor, lignin, longans, octenol, odors, oxidation, pH, principal component analysis, total soluble solids, volatile compounds, water activity
In this study, the effects on the sensory quality and flavor profile of dried longan resulting from smoking it for 104 h were investigated. The results showed that, in terms of the quality of the dried longan. The smoking time influenced the fruit‘s water activity (0.70–0.92), soluble solids (30–60 。Brix), pH (6.13–6.71), and tendency to change from yellow to brown hues (ΔE: 3.13–12.83). We detected 42 volatile compound variations during smoking, of which 3-methyl-1-butanol, 3,7-dimethyl-1,3,6-octatriene, hydroxy butanone, and 1-octen-3-ol perceived aroma for longan. Aroma characteristics were evaluated smoky effect by agglomerative hierarchical cluster and principal component analysis. Forasmuch phenolic derivatives (smoky flavor) form lignin degradation correlated for the time, and organic compounds via oxidation (or hydrolyzation). We found get the smoky flavor and intermediate moisture of longan in smoked 72 h, which extended sensory and preservation that is beneficial to longan producers.