Effects of Drying Methods on the Volatile Compounds of Alliummongolicum Regel

Abstract

Allium mongolicum Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different drying methods on AMR is limited. In this study, freeze drying (FD), vacuum drying (VD), and hot-air drying (HAD) were applied to dry fresh AMR to a moisture content of 8% (wet basis); headspace gas chromatography mass spectrometry was adopted to identify volatile compounds in AMR; and principal component analysis and fingerprint similarity analysis based on the Euclidean distance was used to distinguish the fresh and three dried treatments. In total, 113 peaks were detected and 102 volatile compounds were identified. Drying causes significant changes to the amounts of volatile compounds in AMR, and the drying method plays a key role in determining which volatile compounds appear. Compared to FD, VD and HAD were more appropriate for drying AMR because the volatile compounds after VD and HAD were closer to those of fresh AMR. These findings can provide a scientific basis to help to preserve future seasonal functional food and aid in Mongolian medicine production.

Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes

“…This may be because when HAD and HAVD were both under thermal treatment, the increasing temperature of the samples promoted the Maillard reaction, which resulted in the similar flavor composition [ 10 ]. An earlier study by Zhang et al on Allium mongolicum Regel also found that the flavors of VD and HAD AMR samples were relatively similar but different from the FD sample [ 35 ].…”

Drying enhances the antioxidant activity of Allium mongolicum Regel through the phenylpropane and AA-MA pathway as shown by metabolomics

“…The results showed that the antioxidant activity of FA was significantly lower than that of DA, indicating that drying could improve the antioxidant activity of A. mongolicum Regel. Recent studies have shown that different drying methods have a significant effect on the degree of retention of the volatile components of A. mongolicum Regel ( Zhang et al, 2022 ), but there is no literature on the effect of drying on the antioxidant activity of A. mongolicum Regel. Interestingly, we found similar findings in the cash crop walnut, where drying increased the TPC and TFC content of walnut kernels and improved their antioxidant activity ( Wang et al, 2022 ; Wu et al, 2021 ).…”

“…DA can also be widely added to animal feed as a growth promoter ( Ding, Liu, Erdene, Du, & Ao, 2021 ; Liu & Ao, 2021 ) and can be used in small quantities as a food seasoning ( Hithamani & Srinivasan, 2016 ), and even to extend the shelf life of sausages ( Zhao et al, 2022 ) and sheep meat ( Liu et al, 2022 ) because of its antioxidant activity. Drying A. mongolicum Regel leaves reduces their moisture content to a safe level, overcoming the disadvantages of FA leaves, which are seasonal, difficult to store and cannot be consumed year-round ( Zhang, Cao, Li, & Wang, 2022 ). Currently, the main methods of drying A. mongolicum Regel leaves are daylight, hot air, microwave, convection, vacuum and freeze drying methods, mainly depending on the amount of A. mongolicum Regel powder desired ( Qu et al, 2015 ; Wang et al, 2019 ; Zhang et al, 2022 ).…”

“…Drying A. mongolicum Regel leaves reduces their moisture content to a safe level, overcoming the disadvantages of FA leaves, which are seasonal, difficult to store and cannot be consumed year-round ( Zhang, Cao, Li, & Wang, 2022 ). Currently, the main methods of drying A. mongolicum Regel leaves are daylight, hot air, microwave, convection, vacuum and freeze drying methods, mainly depending on the amount of A. mongolicum Regel powder desired ( Qu et al, 2015 ; Wang et al, 2019 ; Zhang et al, 2022 ). It has been found that drying may lead to changes in the flavour and bioactive composition of some vegetables or fruits, which in turn may affect their nutritional value and antioxidant activity ( Zhou, Gao, Mitcham, & Wang, 2018 ).…”

Comparative analysis of volatile components of fresh and dried Tuber indicum truffles with different extraction methods

“…Twenty aldehydes such as 3‐(methylthio)propanal and S‐VOCs compounds in fresh truffles were not detected in dried T. indicum truffles. The difference is that during the long‐term and high‐temperature drying process, the Maillard reaction generated a large number of nitrogen‐containing heterocyclic compounds, increasing the baking odour of the truffles while previous studies have shown that during the short‐term and low‐temperature drying process, the Maillard reaction generated aldehydes (Zhang et al ., 2022a).…”