CN115047091A - Analysis method for aroma components in dried red date slices - Google Patents
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Abstract
The application discloses an analysis method of aroma components in dried red date slices, which comprises the following steps: (1) establishing red date aroma descriptors through manual sensory evaluation, determining descriptive words, and evaluating by a rater; (2) GC-MS measures volatile components, combines artificial smell to determine correlation analysis of sensory attributes and flavor substances of the aroma substances (3), and a relation between aroma substances of the jujube slices and sensory evaluation is established by PLSR, so that correlation between each aroma substance and the sensory attributes is deduced. The red date slices prepared by the method well retain the characteristic aroma components of red dates, the relevance between the quality of sensory characteristics of the red date slices and key aroma components in the vacuum microwave drying process is analyzed, the forming rule of aroma substances is discussed, the optimization of the microwave drying process can be guided and formulated, and theoretical support is provided for directional aroma enhancement and bitter generation inhibition.
Description
Technical Field
The application relates to an analysis method of aroma components in dried red date slices, and belongs to the technical field of food processing and detection.
Background
The jujube slices are common jujube processing products and are formed by cleaning, slicing and drying the jujubes. The jujube slices are crisp in mouth feel, rich in flavor and convenient to eat, can be used for multiple purposes such as instant leisure dried fruits, tea bags, powder making and brewing, and have great market potential. The dried jujube slices have no requirements on the shape, size and appearance defects of the raw material jujube, can be processed by using the grade outer fruits of the jujube such as broken ends, pulp ends and the like, have high utilization rate and low moisture content, can effectively inhibit the growth of microorganisms, and have longer shelf life. The current processes for producing and drying the jujube slices mainly comprise hot air drying and microwave drying, and freeze drying is not widely applied due to high cost.
The drying process of the fruits and vegetables has obvious influence on flavor characteristics and nutritional ingredients. The ash jujube is the sweet jujube in Xinjiang, the sugar content of the ash jujube is over 60 percent, and Maillard reaction occurs during high-temperature drying, so that unique and rich baked jujube flavor is generated. However, because the raw materials for processing the jujube slices are different in source and quality, the condition control in the processing at present lacks theoretical guidance, flavor deterioration is easy to occur, scorched bitter taste and scorched flavor are formed, and the quality of the jujube slices is seriously influenced. Therefore, the sensory profiles of the jujube slices in different drying modes are researched, the important aroma components of the jujube slices in different drying modes are determined, and a foundation can be laid for deeply researching the forming mechanism and the process improvement of the flavor quality of the jujube slices.
The different drying processes have obvious influence on the flavor and nutrition of the jujube slices, the research on the aroma forming mechanism and the drying process of the jujube slices in the prior art is not many, and in the actual industrial application, if the jujube slices are improperly processed, the flavor of the jujube slices is lost, and scorched flavor, even sour flavor, bitter flavor and other bad odors are easily generated, so that the product quality is seriously influenced. At present, the domestic research on the red date slices mostly focuses on technical energy consumption and appearance quality, and the research on the formation rule of flavor substances in the drying process is lacked.
Disclosure of Invention
In order to solve the problems, the method for analyzing the aroma-generating components in the dried red date slices is provided, the red date slices prepared by the method well retain the characteristic aroma components of red dates, and by analyzing the relevance between the sensory characteristics and the key aroma-generating components in the vacuum microwave drying process, the forming rule of the aroma-generating materials is discussed, the optimization of the microwave drying process can be guided, and the theory and the data support for directional aroma enhancement and bitter suppression are also provided.
According to one aspect of the application, the method for analyzing the aroma components in the dried red date slices comprises the following steps:
(1) artificial sensory evaluation
Creating red date aroma descriptors, determining descriptive words, and evaluating by appraisers;
(2) volatile component determination
a. Extracting volatile components of the fructus Choerospondiatis by headspace-solid phase microextraction, and performing thermal desorption after extraction; weighing, uniformly mixing and crushing the jujube slices, homogenizing and placing the jujube slices in a sample bottle, adding a 2-octanol internal standard, covering and sealing, placing on a sample injector, and measuring;
b. determination of active aroma ingredients
And (3) screening and detecting the aroma active substances in the jujube slices by adopting a frequency detection-gas chromatography-mass spectrometry-smelling method.
(3) Correlation analysis of sensory attributes with flavor substances
And (3) establishing a relation between the aroma substances of the jujube slices and sensory evaluation by using PLSR (partial least squares discriminant regression) so as to deduce the correlation between each aroma substance and the sensory attributes.
Optionally, the descriptive vocabulary determined in step (1) is: color, sweet aroma, burnt aroma, caramel aroma, burnt bitterness, sweet aroma, crisp taste, flavor and overall preference, the 9 sensory attributes of the dried jujube slices are respectively evaluated, the evaluation results of each evaluator are recorded, and the evaluation is repeated for 3 times for each sample.
Optionally, in the step (3), in the determination of the active aroma components, a gas chromatography mass spectrometer is used for screening and detecting the aroma active substances in the red date slices by an olfactory detector; wherein, the carrier gas of the smell detector is helium, and the temperatures of the sample introduction end and the smell end are respectively set to be 250 ℃ and 200 ℃.
Optionally, the red date drying method comprises the following steps:
(1) removing core of fructus Jujubae, and cutting into 0.2-0.3cm thick slices;
(2) vacuum microwave drying the fructus Jujubae slices for 2-3min at microwave power of 1kW and drying temperature of 63-82 deg.C until the dry basis water content of fructus Jujubae slices is less than or equal to 5%.
Optionally, the red dates are Xinjiang dried red dates, the water content is 23-27%, and the total sugar content is 68-71%.
Benefits of the present application include, but are not limited to:
1. according to the drying method of the red date slices, the red date slices prepared by the method are more in types of aroma active compounds, good in aroma flavor, easy to operate and low in cost, the amino acid and the sugar are promoted to have Maillard reaction under high-energy microwave radiation by limiting drying conditions, the special caramel flavor and the special roasted sweet flavor of the red dates can be given, and the good aroma in the red date slices is favorably generated.
2. According to the analysis method of the aroma-generating components in the dried red date slices, the typical sensory characteristics and key aroma-generating components in the vacuum microwave drying process are analyzed, the formation rule of the aroma-generating substances is discussed, the optimization of the microwave drying process can be guided, and the theoretical basis and data support for directional aroma enhancement and bitter suppression generation can be provided.
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The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
FIG. 1 is a clustering heat map of volatile components in vacuum microwave dried red date slices according to an embodiment of the present application;
FIG. 2 is a graph showing the change of flavor substances in a vacuum microwave drying process according to an embodiment of the present application;
FIG. 3 is a correlation analysis of the jujube slice samples with 25 volatile compounds and sensory attributes according to the examples of the present application;
FIG. 4 is a correlation analysis of the jujube slice samples with 25 volatile compounds and sensory attributes according to the examples of the present application;
Detailed Description
The present application will be described in detail with reference to examples, but the present application is not limited to these examples. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The reagents or starting materials used in the present invention can be purchased from conventional sources, and unless otherwise specified, the reagents or starting materials used in the present invention can be used in a conventional manner in the art or in accordance with the product specifications. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred methods and materials described in this patent are for illustrative purposes only.
Example 1 measurement of active aroma component
1.1 Experimental materials and instruments
1.1.1 Experimental materials and reagents
1.1.1.1 Experimental materials
The red dates are Xinjiang lime dates purchased from Alar area, Xinjiang, have the water content of 25 percent and the total sugar content of 69.91 percent, are denucleated, are cut into slices with the thickness of about 0.3cm, and are treated by a vacuum microwave drying process at the temperature of 80 ℃ until the water content of a dry base of the red date slices is less than or equal to 5 percent. Specific sample numbers and processing times are shown in table 1.1.
TABLE 1.1 vacuum microwave drying of 7 red date chip samples for different treatment times
1.1.1.2 Experimental reagents
Reagent: hydrochloric acid, copper sulfate, methylene blue, sodium potassium tartrate, sodium hydroxide, zinc acetate, glacial acetic acid, potassium ferrocyanide, phenolphthalein, 95% ethanol, methyl red indicator, methylene blue and the like are analytically pure and purchased from Mimeou chemical reagents, Inc., acetonitrile (chromatographic purity), Sigma, Germany, of Tianjin.
And (3) standard substance: fructose (99%), glucose (99%), sucrose (99%), xylose (99%), arabinose (99%), shanghai mclin biochem ltd; aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, proline 17 amino acid mixed standard (1.00. mu. mol/ml), Shanghai Merck company; 2-octanol, sigma, germany.
1.1.2 Experimental instruments
See table 1.2 for experimental instrumentation.
TABLE 1.2 Experimental instruments and models
1.2 analytical methods
1.2.1 sensory evaluation
The sensory evaluation group carries out sensory evaluation on the samples of the vacuum microwave dried jujube slices from four dimensions of color, aroma, taste and tissue state in combination with the index requirements of the following table, and the specific table is shown in table 1.3.
TABLE 1.3 sensory evaluation Standard requirements for Red jujube slices
1.2.2 determination of volatile Components
1.2.2.1 determination of volatile constituents
Extracting volatile components of fructus Jujubae by headspace-solid phase microextraction (HS/SPME), incubating at 40 deg.C and shaking speed of 450rpm/min for 5min, inserting aged 50/30 μm DVB/CAR/PDMS extraction head (aged at 300 deg.C for 1h) into headspace bottle, and performing headspace extraction at 40 deg.C for 40 min. Then the extraction head is inserted into a gas chromatography sample inlet, and thermal desorption is carried out for 5 min.
100.00g of jujube slices are weighed, 320g of distilled water is added, 48g of 20% sodium chloride solution and 32g of 1% sodium fluoride solution are added into a crusher for uniform mixing, 5.00g of homogenate is accurately weighed and placed into a 20mL sample bottle, 10 mu L of 2-octanol internal standard with the concentration of 32.88 mu g/mL is added, and the bottle is covered and sealed. And (5) putting the sample on a three-in-one automatic sample injector to be tested.
Gas chromatography conditions: adopting a programmed heating mode, wherein the initial temperature is 40 ℃, keeping for 3min, heating to 180 ℃ at a heating rate of 8 ℃/min, keeping for 3min, heating to 250 ℃ at a heating rate of 10 ℃/min, keeping for 3min, and the temperature of a sample inlet is 250 ℃; he gas (purity 99.999%) is used as carrier gas, the flow rate is 1.667mL/min, and the sample introduction is not carried out in a shunting manner.
Mass spectrum conditions: the interface temperature is 250 ℃, the ion source temperature is 250 ℃, the ionization mode is EI, the ionization energy is 70eV, the filament emission current is 20 muA, and the mass scanning range is 35-500 amu.
The GC/MS workstation software Xcaliibur is used for automatically retrieving mass spectrum data of each component from an NIST standard library, chemical components of the mass spectrum data are determined by combining a mass spectrum cracking rule, only substances which can be qualified (SI and RSI values are more than 800) are discussed, and an internal standard method is adopted for a quantitative method to calculate the relative content of each component.
1.2.2.2 measurement of active aroma ingredients
The frequency detection-gas chromatography mass spectrometry-sniffing method (FDA-GC-O) is as follows: the method comprises the steps of screening and detecting aroma active substances in the fructus jujubae slices by using GC-MS-O, providing a smell detector (ODO-II, Melbourne, Australia) for a Sammerfen gas chromatography mass spectrometer, and enabling the separation method of volatile compounds to be consistent with the gas chromatography-mass spectrometry analysis method in 2.2.3. The carrier gas of the olfactory detector is helium (purity is 99.999 percent), the flow rate is 2mL/min, and the temperatures of the sample introduction end and the olfactory end are respectively set to be 250 ℃ and 200 ℃. To remove the odor residues at the sniffing end, humid air was pumped in at the sniffing port at a flow rate of 45 mL/min.
Sniffing experiments were performed by 10 evaluators. All sniffers have a certain experimental basis for GC-O, and are trained before the experiment through knowledge training, standard substance sniffing, sample sense, GC-O on-machine experiment and the like, and evaluators are required to record the air-out peak time and the aroma attributes of the aroma active ingredients in the sniffing process. The aroma active ingredients were identified using a frequency detection method, and the total number of times each substance was smelled by 10 persons smelling the aroma was taken as their DF, to characterize the aroma contribution size of each substance. In this experiment, the substance with DF of 5 or more was identified as the aroma active ingredient.
According to the quantitative result of the volatile components and the aroma threshold value of each substance in water in compound aroma threshold value compilation (second edition), the OAV value of the volatile components of the vacuum microwave dried jujube slices is calculated according to the formula.
Wherein Ci is the concentration of the aroma substance i in the matrix; OTi is the concentration and threshold of aroma i in the matrix.
1.3 results and discussion
1.3.1 sensory evaluation of vacuum microwave dried samples
As shown in table 1.5, the color score of the fructus Choerospondiatis slices is highest after drying for 2.5min under vacuum microwave condition; performing microwave irradiation for 2min to obtain the highest fragrance score; microwave drying for 2.5min to obtain the highest taste score. The sensory quality of the microwave oven for 2min and 2.5min is optimal by combining the browning value of the Chinese date slices, but the content of 5-hydroxymethylfurfural in the Chinese date slices is obviously increased.
TABLE 1.5 sensory rating of vacuum microwave dried samples
Note: different superscript letters in the same column indicate significant differences (p < 0.05).
1.3.2 analysis of changes in volatile substances in jujube slices during vacuum microwave drying
1.3.2.1 relative content of volatile substances in fructus Jujubae during vacuum microwave drying
The method comprises the steps of detecting 82 volatile components in the jujube slices in the vacuum microwave drying process, wherein the volatile components are more in variety and comprise short-chain unsaturated aldehydes, esters, alcohols, ketones, acids, hydrocarbons and some aromatic compounds, wherein 12 aldehydes, 22 esters, 16 ketones, 9 alcohols, 15 acids, 6 olefins and 2 other aromatic compounds, and specific substances are shown in figure 1.
After the vacuum microwave heating treatment, the relative content of the esters is greatly reduced compared with that of the original jujube slices (188.53 mu g/kg), and the relative content is the lowest (15.06 mu g/kg) after the vacuum microwave heating treatment within 4 min. The vacuum microwave treatment can cause great loss of esters, and the disappeared substances are six kinds of fruity ethyl esters with fruit flavor, such as ethyl valerate, ethyl hexyl-2-enoate, ethyl caprate, ethyl laurate, ethyl heptanoate and ethyl caprylate, and disappear after vacuum microwave treatment for 1 min. The ethyl decanoate has fruit fragrance similar to that of grapes, and has a certain auxiliary effect on the fragrance of the jujube slices. The lactone substances in the original Chinese dates are main components forming the fragrance of the Chinese dates, 4 lactone substances are generated after vacuum microwave treatment and are respectively eight substances (5min) of angelica lactone (1min), gamma-valerolactone (1min), (+ -) -alpha-hydroxy-gamma-butyrolactone (4min) and (+ -) -3-hydroxy-gamma-butyrolactone, all of which are detected after the microwave treatment for 1min, wherein the angelica lactone has sweet herbal medicine fragrance and tobacco aftertaste, is newly generated after the microwave treatment for 1min, has unobvious content change and is stabilized at about 0.80 mu g/kg after the microwave treatment for 5min, but the content of the angelica lactone is sharply increased to 8.92 mu g/kg after the microwave treatment for 5min, which is the embodiment of excessive heating. In addition, the gamma-caprolactone is also a main component forming the aroma of the Chinese date, the content of the gamma-caprolactone is reduced along with the treatment time, and the gamma-caprolactone is used as a decarboxylation oxidation product of the furfural, and the reduction of the content of the gamma-caprolactone is consistent with the increase of the content of the furfural. The materials with the relative content of ester substances of more than 10 mug/kg in the original jujube slices comprise three substances of ethyl valerate, ethyl caproate and ethyl heptanoate. The ethyl valerate can endow the jujube slices with a fragrance similar to that of apples, and the substances are completely lost by microwave treatment. The ethyl caproate has the fragrance of fruits such as bananas, pineapples and the like, is mostly seen in the fragrance of wine, and the content of substances in the jujube slices is reduced after microwave treatment.
1.3.2.2 Change in the characteristic flavor substance during the vacuum microwave drying
As shown in fig. 2, acetic acid and caproic acid dropped significantly after vacuum microwave heating for 1min, and dropped rapidly after 4 min. In the microwave drying process, the relative content of gamma-butyrolactone (sweet fragrance) is obviously increased when the microwave treatment is carried out for 1min, and the relative content of gamma-butyrolactone is gradually reduced along with the prolonging of the treatment time; the relative content of the gamma-caprolactone is gradually reduced along with the prolonging of the microwave treatment time. 4-hydroxy-2, 5-dimethyl-3 (2H) furanone (DMHF) is a compound with a strong caramel-like smell, has a significantly rising trend in the microwave drying process and is a Maillard important product. 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one is a well-known enolization product of the Maillard reaction, the content of which increases with the time of reaction. The relative content of the sweet flavor substance 3-hydroxy-2-butanone in the jujube slices is in a rising trend when the jujube slices are subjected to microwave treatment for 1min, which proves that the short-time microwave treatment is helpful for the generation of the sweet flavor substance 3-hydroxy-2-butanone, but the content of the sweet flavor substance is gradually reduced after the microwave treatment for 1min, the content is sharply reduced in the process of 4 min-5 min, and the quality of the corresponding jujube slices is also gradually deteriorated. During the microwave process, furfural (scorched bitter taste) which is a characteristic substance of the jujube slices is not formed before 4min, and rapidly rises to 82.51 mug/kg at 5 min; 5-hydroxymethylfurfural and 5-methylfurfural also rose rapidly in 5 min.
1.3.3.4 analysis of OAV value and FD-GC-O result of vacuum microwave dried red date slices
Gas chromatography-olfaction measurement (GC-O) is an effective method to screen and evaluate the magnitude of odor active substance contribution from complex mixtures, linking the separation ability of gas chromatography to human sensitive olfaction. According to the Guadagni odor activity value theory, the ingredients with high aroma concentration and low threshold value in the food are probably the characteristic aroma of the food, the high substance concentration does not necessarily contribute greatly to the aroma of the jujube slices, and the low substance content also has great influence on the overall aroma of the jujube slices. The aroma activity value (OAV) is the ratio of the concentration of aroma compounds to a threshold value, the contribution of a single aroma component to the whole aroma can be evaluated accurately, and the contribution of a substance with the OAV of more than or equal to 1 to the whole aroma is generally considered.
Vacuum microwave drying of key aroma components (OAV is more than or equal to 1) in the red date slices and FD-GC-O result screening of key active components mainly comprise aldehydes, esters and ketones, and in addition, alcohols, acids and furans. According to the experimental results, the ethyl hexanoate and the ethyl octanoate in the original jujube sample have the OAV of 50< 500, but the FD value of less than 4, and have weak contribution to the whole aroma; the relative content of 2-ethylhexanol is high, but its OAV value is < 1, and the flavour attributes of the compound are not smelled, which indicates that the aroma activity value of the aroma substance not only depends on the concentration of the substance, but also is related to the magnitude of the aroma threshold.
In total, 8 compounds with OAV more than or equal to 1 and DF more than 4 can be screened, which are respectively 5-hydroxymethyl furfural, gamma-butyrolactone, gamma-caprolactone, 2, 3-butanedione, 3-hydroxy-2-butanone, acetic acid, furfuryl alcohol and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one. The research finds that 5-hydroxymethyl furfural, furfuryl alcohol and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one with burnt taste are intermediate products of Maillard reaction and are important aroma substances in baked food. The gamma-butyrolactone and the gamma-caprolactone have milk fragrance and coconut fragrance, and the gamma-butyrolactone is generated by degrading chlorogenic acid under high-temperature baking and plays an important role in baking foods; the gamma-caprolactone is positively correlated with linoleic acid, and contributes important fragrance in fruits such as hazelnuts, mangoes, pineapples and the like. 3-hydroxy-2-butanone is formed by the oxidative degradation of unsaturated lipids or by the Maillard reaction and can contribute to the cooked taste in foods. 3-hydroxy-2-butanone can contribute important fragrance in the fermentation process of baked oak fruit and dried sausage. In the food processing process, the 2, 3-butanedione mainly comes from lipid oxidation, saccharide decomposition, Maillard reaction, microbial fermentation, riboflavin photosensitive oxidation and other reactions, and has cream fragrance. The 2, 3-butanedione shows significant aroma activity both during roasting of rapeseed oil and coffee and in roast beef.
1.3.4.5 correlation analysis of sensory attributes and flavor substances of fructus Jujubae during vacuum microwave drying
In order to explore the correlation between aroma substances detected in the vacuum microwave drying process and the overall flavor of the jujube slices, the correlation between the aroma substances of the jujube slices and sensory attributes is deduced by establishing the relationship between the aroma substances of the jujube slices and the sensory evaluation by using a partial least squares discriminant regression (PLSR).
Referring to the related documents, 25 kinds of characteristic flavor substances of jujube slices are selected from the aroma substances detected by GC-MS as abscissa and 5 kinds of sensory attributes of the jujube slices are taken as ordinate, as shown in FIGS. 3 to 4. The furfural, the furfuryl alcohol and the 5-methyl-2-furancarbinol are common aroma substances in the dried jujube slices, have a low aroma threshold value, and can endow the jujube slices with a scorched aroma flavor. 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-ketone is easily decomposed into phenols and furanones, and is a main source of bitter substances in the dried jujube slices. As can be seen from the figure, the correlation between part of the aroma substances and the burnt flavor in the jujube slices is large. Wherein 3, 5-dihydroxy-2-methyl-4H-pyran-4-one, 5-hydroxymethyl furfural, furfuryl alcohol, furanone, 5-methylfuran aldehyde, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one, 5-methyl-2-furancarbinol, gamma-butyrolactone and the like can be positively correlated with burnt taste characteristics of the jujube slices. Gamma-valerolactone, delta caprolactone, propionic acid and acetic acid can be positively correlated with the aroma of the coke in the jujube slices. The 3-hydroxy-2-butanone has the flavor of yoghourt, and the gamma-caprolactone can endow the jujube slices with sweet flavor due to the thermo-chemical change of free fatty acid. It can be seen from the figure that gamma-caprolactone, caproic acid, heptanoic acid and 3-hydroxy-dibutanone are probably positively correlated with the sweet fragrance in the jujube slices, and are also favorable for improving the overall fragrance quality of the jujube slices.
In conclusion, the analysis method disclosed by the application discusses the formation rule of the aroma substances by analyzing typical sensory characteristics and key aroma components in the vacuum microwave drying process, can guide the formulation of optimization of the microwave drying process, and also provides theoretical basis and data support for directional aroma enhancement and bitter generation inhibition.
The above description is only an example of the present application, and the protection scope of the present application is not limited by these specific examples, but is defined by the claims of the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical idea and principle of the present application should be included in the protection scope of the present application.
Claims (5)
1. An analysis method for aroma components in dried red date slices is characterized by comprising the following steps:
(1) artificial sensory evaluation
Creating red date aroma descriptors, determining descriptive words, and evaluating by appraisers;
(2) volatile component determination
a. Extracting volatile components of the fructus Choerospondiatis by headspace-solid phase microextraction, and performing thermal desorption after extraction; weighing, crushing and uniformly mixing the jujube slices, homogenizing and placing the jujube slices in a sample bottle, adding a 2-octanol internal standard, covering and sealing, placing on a sample injector, and measuring;
b. determination of active aroma ingredients
Screening and detecting the aroma active substances in the jujube slices by adopting a frequency detection-gas chromatography-mass spectrometry-smelling method;
(3) correlation analysis of sensory attributes with flavor substances
And (3) establishing a relation between the aroma substances of the jujube slices and sensory evaluation by utilizing PLSR, thereby deducing the correlation between each aroma substance and the sensory attributes.
2. The analysis method according to claim 1, wherein the descriptive vocabulary determined in step (1) is: color, sweet flavor, burnt flavor, caramel flavor, burnt bitterness, sweet flavor, crisp taste, flavor and overall preference, the 9 sensory attributes of the dried jujube slices are evaluated respectively, the evaluation results of each evaluator are recorded, and the evaluation is repeated for 3 times for each sample.
3. The analytical method according to claim 1, wherein in the measurement of the active aroma component in the step (2), the aroma active substance in the red date chip is screened and detected by using a gas chromatography-mass spectrometer equipped with an olfactory detector; wherein, the carrier gas of the smell detector is helium, and the temperatures of the sample introduction end and the smell end are respectively set to be 250 ℃ and 200 ℃.
4. The analytical method according to claim 1, wherein the red date drying method comprises the following steps:
(1) removing core of fructus Jujubae, and cutting into 0.2-0.3cm thick slices;
(2) vacuum microwave drying the fructus Jujubae slices for 2-3min at microwave power of 1kW and drying temperature of 63-82 deg.C until the dry basis water content of fructus Jujubae slices is less than or equal to 5%.
5. The analysis method according to claim 4, wherein the red dates are Xinjiang red dates, the water content is 23-27%, and the total sugar content is 68-71%.
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