ScholarLens Back to search
2009•Food ScienceRequires access

Change in Aromatic Components of Semi-dried Litchi during Drying Process

Weiqiang Xiao

Open publisher page 0 citations

Abstract

Aromatic components of fresh Nuomici litchi and semi-dried litchi during each drying stage were investigated by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Totally 36, 45, 47 and 45 aromatic components were identified in fresh litchi, the first drying stage, the second drying stage and semi-dried litchi final products, respectively. The highest relative content of aromatic components was alkenes in four samples, which were 65.77%, 63.95%, 78.59%, and 63.00%, respectively.

About this research paper

What this paper is about

Aromatic components of fresh Nuomici litchi and semi-dried litchi during each drying stage were investigated by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Totally 36, 45, 47 and 45 aromatic components were identified in fresh litchi, the first drying stage, the second drying stage and semi-dried litchi final products, respectively. The highest relative content of aromatic components was alkenes in four samples, which were 65.77%, 63.95%, 78.59%, and 63.00%, respectively.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Aromatic components of fresh Nuomici litchi and semi-dried litchi during each drying stage were investigated by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Totally 36, 45, 47 and 45 aromatic components were identified in fresh litchi, the first drying stage, the second drying stage and semi-dried litchi final products, respectively. The highest relative content of aromatic components was alkenes in four samples, which were 65.77%, 63.95%, 78.59%, and 63.00%, respectively.

Key concepts: Chemistry, Gas chromatography–mass spectrometry, Chromatography, Gas chromatography, Solid-phase microextraction, Mass spectrometry, Food science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Change in Aromatic Components of Semi-dried Litchi during Drying Process — Research Paper | ScholarLens