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Comparison of Volatile Components in Fresh and Dried

Comparison of Volatile Components in Fresh and Dried

Wenlin Zhang, Si Tan, Wanpeng Xi, Jianlei Yang, Qinhong Liao, Jianbin Lan, Yukui Lv, Jianmin Tang

Food Sci Biotechnol. 2019 Jan 23;28(4):1083-1092.

PMID: 31275708

Abstract:

Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao, were determined through GC-MS and compared. In all the tested samples, linalool, d-limonene, eucalyptol, 3-nonanone, and β-myrcene were identified as the five predominant components. The percentages of these components in fresh Dahongpao were 23.89%, 21.04%, 7.46%, 5.63% and 5.87%, respectively. Similar percentages, 27.28%, 17.62%, 6.39%, 1.66% and 7.8%, were found in dried Dahongpao. In general, the contents of linalool and β-myrcene in dried Dahongpao and Meihuajiao were slightly higher than those in fresh samples, whereas the contents of d-limonene, eucalyptol, and 3-nonanone were lower. Partial least squares discriminant analysis results showed that the two cultivars could be clearly differentiated based on volatiles, whereas, the fresh and dried Zanthoxylum bungeanum Maxim samples could not. This demonstrated that the drying process had no significant effect on the volatiles.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP925780	3-Nonanone		925-78-0	Price

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