Grapes and Raisins

Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas

“…Raisins are generally produced from four grape varieties (TS, Black Corinth, Muscat, and Sultana). Overall, 90 % of Thompson Seedless Raisins (TSRs) are produced in the United States ( Bhat et al, 2006 ). For the production of raisins, more than 20 different grape cultivars are grown in China, including Beauty Seedless, Centennial Seedless (CS), Crimson Seedless, Flame Seedless (FS), Horse Milk, Hamburg, Muscat, Thomson Seedless, Ruby Seedless, etc.…”

“…As a result, this mechanism accelerates heat transfer and quickly evaporates the moisture content ( Mahmutoglu, 1996 ). Conversely, insect infection, dust, and other environmental risks lead to a significant decline in quality ( Bhat et al, 2006 ). Furthermore, the raisins that were subjected to direct as well as intense sun radiation (due to temperature variations) showed differences in color, appearance, and aroma ( Pangavhane & Sawhney, 2002 ).…”

“…The storage stability of raisins depends upon the room temperature, relative humidity (RH), and moisture level in raisins. The optimum range of RH for raisin storage is about 45–55 % ( Bhat et al, 2006 ). However, to retain the quality for long-term storage, raisins can be kept in the refrigerator, as well as in a controlled atmosphere and modified atmosphere.…”