Dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo during freeze-drying and hot-air drying

• DOI: 10.1016/j.lwt.2023.114510
• Publication Date: 2023-01-20T18:57:21Z
• Authors: Ru Zhao; Hongwei Xiao; Chunju Liu; Haiou Wang; Yulong Wu; Ailing Ben; Yaoyao Wang
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

This study investigated the effects of three drying methods, i.e., integrated freeze-drying, conventional and hot-air drying, on dynamic changes in volatile non-volatile flavor compounds lemon flavedo. Compared with fresh samples, methods resulted significant loss types final dried samples (P < 0.05). Conventional freeze-drying highest decrease compounds, followed by however, preserved more than drying. The amount amino acids were found to be results correlation analysis indicated positive negative correlations between various acids, soluble sugars, compounds. These variations type content flavedo during processes may attributed physical diffusion these biochemical reactions including enzymatic reactions, thermal degradation, Maillard heating oxidation etc.