Flavor fingerprinting and aroma-active compound evolution in prune preserves: Comparative analysis of drying technologies by GC-MS and GC-IMS.
- 2026-06
- Food chemistry 515
- Qingping Du
- Ayinazar Reyim
- Wei Wang
- Guhuma Abula
- Wei Li
- Tongle Sun
- Mingxun Ai
- Xinyao Han
- Shihao Huang
- PubMed: 42013769
- DOI: 10.1016/j.foodchem.2026.149229
Study Design
- Methods
- natural drying, hot-air drying, and vacuum freeze drying were systematically compared using Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) combined with physicochemical and sensory analyses
- Funding
- Unclear
In this study, natural drying (ND), hot-air drying (HAD), and vacuum freeze drying (VFD) were systematically compared using Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) combined with physicochemical and sensory analyses. ND caused severe structural collapse, which limited water reabsorption and promoted oxidative and fermentative reactions, thereby generating undesirable volatiles. HAD improved drying efficiency; however, elevated temperatures accelerated maillard reactions and lipid oxidation, leading to caramel- and roasted-like aromas. Attributed to its low-temperature sublimation mechanism that preserves the porous structure, VFD samples demonstrated superior quality, including the highest rehydration rate (242.99%), optimal color (L⁎ = 33.50), and richer natural aromas. Notably, VFD samples contained multiple esters with higher odor activity values (OVAs), imparting stronger fruity and sweet notes, thus best preserving the inherent flavor and physicochemical properties.