Analysis of volatile aroma compounds in black crabapple before and after processing using SPME-GC-MS
Black crabapple is a novel food product made from fresh crabapple using temperature-variable ripening technology. In order to compare the changes in volatile components of crabapple fruit before and after processing,solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed to analyze and identify the major volatile components in both fresh and processed crabapple. The results revealed that a total of 78 volatile compounds were identified in fresh crabapple,accounting for 92.23％ of the peak area,while 61 volatile compounds were identified in processed crabapple,representing 93.20％ of the peak area. Hydrocarbons and esters were the main volatile components in fresh crabapple. After processing,decrease in the alcohols and esters was observed,while the levels of aldehydes and ketones increased significantly,contributing to a richer aroma profile in the final product. This study provided valuable insights into the aroma characteristics of both fresh and processed crabapple. The findings may have implications for the development of new crabapple products and further industrial applications.
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