Effects of Drying Agent Pretreatment on Physicochemical Properties and Volatile Aroma Compounds in the Drying of Hotan Red Grapes

This study investigated the differences in physicochemical properties and volatile aroma components between fresh Hotan Red grapes (GR) and their dried products including dried raisins without drying agent pretreatment (NDAR) and drying agent-pretreated raisins (DAR). The results indicated that the...

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Detalhes bibliográficos

Principais autores:	Jiahui LI, Xuan LI, Jiaxing HU, Aidong ZHANG, Liping WANG, Youlin XUE, Jinfeng BI
Formato:	Artigo
Idioma:	Chinês
Publicado em:	The editorial department of Science and Technology of Food Industry 2026-05-01
Colecção:	Shipin gongye ke-ji
Assuntos:	hotan red raisins drying agent electronic nose solid-phase microextraction-gas chromatography-mass spectrometry (spme-gc-ms) volatile aroma compounds
Acesso em linha:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025060192
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