Analysis on the Quality Change of Thinned-Young Apple Fermented Fruit Cake During Processing
Thinned-young apples were used as the raw materials to produce fermented fruit cake,the variations in total phenols,flavonoids,physicochemical indicators and textural properties of the fruit cake were examined throughout four primary stages of processing including the young apple fruit and pulping stage,fermentation stage,boiling and concentration phase,and drying phase,the gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile aroma components.Results showed that the content of total phenols,flavonoids,total sugars,and soluble solids of young apple fermented fruit cake fluctuated during the processing,initially increasing,then decreasing,and subsequently increasing again,the vitamin C content also varied,rising before falling again,the pH value declined throughout,while the total acid content increased steadily.A total of 121 volatile compounds were detected by GC-MS in the process of fruit cake making process.The main volatile substances in young apple fruits are esters and hydrocarbons.In the pulping stage,they are mainly ketones and aldehydes.In the fermentation stage,they are mainly alcohols and esters.In the boiling and concentration and drying stages,the volatile substances are closest to each other,with alcohols being the main ones,and the volatile substances in the dried fruit cake have increased in both type and content.The three processing stages of pulping,fermentation and boiling and concentration have the greatest influence on the quality of fruit cake.