An Analysis of Flavour Compounds of Bananas under Different Drying Methods on the Basis of GC-MS Computer Technology

Bao Yu Li; Jun Yang; Kai Dan Yin; Fan Li Kong; Jin Feng Bi

doi:10.4028/www.scientific.net/AMM.644-650.5336

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 644-650An Analysis of Flavour Compounds of Bananas under...

An Analysis of Flavour Compounds of Bananas under Different Drying Methods on the Basis of GC-MS Computer Technology

Abstract:

In order to study changes of aroma components of hot-air drying and vacuum drying banana slices, using SPME-GC/MS coupling on the aroma components were analysed bytechnology. Different drying methods kinds of aroma constituents and the content of banana samples have great differences. Hot air drying characteristic flavor substances are aldehydes, vacuum drying of flavor substances disappear is alcohols, acids and aldehydes.

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Periodical:

Applied Mechanics and Materials (Volumes 644-650)

Pages:

5336-5340

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.644-650.5336

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Online since:

September 2014

Authors:

Bao Yu Li, Jun Yang, Kai Dan Yin, Fan Li Kong, Jin Feng Bi*

Keywords:

Banana, Different Drying Methods, Flavor Compounds, SPME-Gc/Ms

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* - Corresponding Author

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