Effects of Drying Treatments on the Composition of Volatile Compounds in Dried Nectarines

Abstract

The effects of drying treatments including dryer type, drying conditions, and sample preparation on the composition of volatile compounds in two cultivars of dried Australian nectarines were investigated in this study. A cabinet dryer, a tunnel dryer, and a heat pump dryer were evaluated. The sample preparation included halving or slicing the fruit to different slice thickness and in different directions. The volatile compounds in fresh and dried nectarines were isolated using Likens Nickerson simultaneous distillation and extraction technique and identified by gas chromatography. The results indicated that a heat pump dryer was the best system for preservation of volatile compounds in sliced dried fruit in terms of lactones and terpenoids followed by cabinet dryer and tunnel dryer.

Keywords:

• Aroma profile
• Cabinet dryer
• Heat pump dryer
• Nectarines
• Slice thickness
• Tunnel dryer

ACKNOWLEDGEMENTS

The financial support of the University of NSW ARC Small Grant is acknowledged.

Notes

^∗The aroma of this compound cannot be described in simple terms.

^∗α-Ionene

^∗∗2-pentylfuran and α-ionene

^∗∗∗2-pentylfuran; 1,2,3,4-tetrahydro-1,5,7-trimethyl naphthalene and α-ionene.