Abstract
Turnip is a vegetable that has many health promoting effects. To diversify the usage and increase the consumption of turnip, the effects of hot air drying, infrared drying, explosion puff drying and freeze drying (FD) on the volatiles of turnip chips were studied. The volatiles of fresh turnip and dried turnip chips were isolated by HS-SPME–GC–MS and a total of 67 volatiles were identified. However, the volatiles in turnip chips dried by different methods are quite different. Based on principal component analysis and hierarchical cluster analysis, the volatiles of fresh turnip were distinguished from those of the dried chips and FD was separated from the other drying methods. As the result of orthogonal projection on latent structure-discriminant analysis (OPLS-DA), isothiocyanato-cyclopropane and (2-isothiocyanatoethyl)-benzene were identified as the characteristic volatiles of fresh turnip. While, 2-azido-2,3,3-trimethyl-butane and hexanal were identified as the characteristic volatiles for FD dried chips.
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Acknowledgements
The authors would like to thank Dr. Jiangkuo Li from National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin) for kindly sharing the SIMCA Software. This work was supported by the Special Fund for Agro-scientific Research in the Public Interest, Ministry of Agriculture (201503142), the China Postdoctoral Science Foundation (2017M611752), the Liaoning Revitalization Talents Program (XLYC1807270) and the Science and Technology Support Program from Shenyang City (17136800).
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Xue, Yl., Han, Ht., Liu, Cj. et al. Multivariate analyses of the volatile components in fresh and dried turnip (Brassica rapa L.) chips via HS-SPME–GC–MS. J Food Sci Technol 57, 3390–3399 (2020). https://doi.org/10.1007/s13197-020-04372-y
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DOI: https://doi.org/10.1007/s13197-020-04372-y