Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries
Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilut...
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MDPI AG
2025-07-01
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| author | Yan Zheng Claudia Oellig Walter Vetter Vanessa Bauer Yuan Liu Yanping Chen Yanyan Zhang |
| author_facet | Yan Zheng Claudia Oellig Walter Vetter Vanessa Bauer Yuan Liu Yanping Chen Yanyan Zhang |
| author_sort | Yan Zheng |
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| description | Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the predominant aroma compounds in both berries. Meanwhile, the key aroma compounds in both berries were (<i>E</i>)-2-nonenal, (<i>Z</i>)-4-heptenal, 3-methyl-2,4-nonanedione, hexanal, etc., which were lipid derivatives. Natural drying promoted the formation of some aldehydes that exhibited green and fatty notes. Hot-air drying facilitated the production of ketones with hay-like and cooked apple-like odor attributes due to the thermal reaction. The fatty acid patterns between naturally dried and hot-air-dried red goji berries differed not significantly and were dominated by linoleic acid, oleic acid, palmitic acid, etc. The knowledge of the impacts of different drying processes on the aroma quality in red goji berries is beneficial for the quality control and optimization of dried red goji berries. |
| format | Article |
| id | doaj-art-7b904f1ee9f141edabfe93ce26ee2822 |
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| series | Foods |
| spelling | doaj-art-7b904f1ee9f141edabfe93ce26ee28222025-08-20T03:17:07ZengMDPI AGFoods2304-81582025-07-011413238810.3390/foods14132388Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji BerriesYan Zheng0Claudia Oellig1Walter Vetter2Vanessa Bauer3Yuan Liu4Yanping Chen5Yanyan Zhang6Department of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, GermanyDepartment of Food Chemistry and Analytical Chemistry, University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, GermanyInstitute of Food Chemistry, University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, GermanyInstitute of Food Chemistry, University of Hohenheim, Garbenstraße 28, D-70599 Stuttgart, GermanySchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, ChinaDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, ChinaDepartment of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, D-70599 Stuttgart, GermanyRed goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the predominant aroma compounds in both berries. Meanwhile, the key aroma compounds in both berries were (<i>E</i>)-2-nonenal, (<i>Z</i>)-4-heptenal, 3-methyl-2,4-nonanedione, hexanal, etc., which were lipid derivatives. Natural drying promoted the formation of some aldehydes that exhibited green and fatty notes. Hot-air drying facilitated the production of ketones with hay-like and cooked apple-like odor attributes due to the thermal reaction. The fatty acid patterns between naturally dried and hot-air-dried red goji berries differed not significantly and were dominated by linoleic acid, oleic acid, palmitic acid, etc. The knowledge of the impacts of different drying processes on the aroma quality in red goji berries is beneficial for the quality control and optimization of dried red goji berries.https://www.mdpi.com/2304-8158/14/13/2388<i>Lycium</i>goji berryaromafatty acidnatural dryinghot-air drying |
| spellingShingle | Yan Zheng Claudia Oellig Walter Vetter Vanessa Bauer Yuan Liu Yanping Chen Yanyan Zhang Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries Foods <i>Lycium</i> goji berry aroma fatty acid natural drying hot-air drying |
| title | Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries |
| title_full | Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries |
| title_fullStr | Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries |
| title_full_unstemmed | Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries |
| title_short | Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries |
| title_sort | fatty acids are responsible for the discrepancy of key aroma compounds in naturally dried red goji berries and hot air dried red goji berries |
| topic | <i>Lycium</i> goji berry aroma fatty acid natural drying hot-air drying |
| url | https://www.mdpi.com/2304-8158/14/13/2388 |
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