Abstract: The gas-mass spectrometry method was used to study the flavor substances of dried plumage processed by different drying methods. Six organic acid components, 16 ester components and 10 aldehyde components in plum dried vegetables of microwave drying equipment were identified. , 5 alcohol components, 6 ketone components, 4 heterocyclic components, 6 hydrocarbon components, 3 organic acid components and 15 ester components in freeze-dried dried prunes 7 aldehyde components, 4 alcohol components, 5 ketone components, 2 heterocyclic components and 10 hydrocarbon components.
The results showed that the ester contents of microwave and freeze-dried dried plums were 45.28% and 28.9%, respectively. During the microwave drying process, the esterification reaction and oxidation reaction of plum dried vegetables were carried out, the browning of the product was serious, and the product color and rehydration were poor. Freeze-dried dried prunes preferably retain heat-sensitive nutrients and flavor substances, and the product has good color and rehydration.
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