To investigate the change of volatile components associated with odor of C. Pinnatifida
fruit and its stir-fried forms.
FCP fruit was stir-fried and monitored by an online-type and non-contact temperature
measurement system (ONTMS). Headspace solid-phase microextraction (HS-SPME) coupled with gas
chromatography-mass spectrometry (GC-MS) was used to analyze the volatile composition of raw FCP
and its various stir-fried forms.
The color of FCP turned darker with the stir-frying process. In all, 47 volatile compounds with
contents > 1 % were identified. The major volatile components were methyl acetate (4.40 %), n-hexane
(2.90 %), 2-methyl-furan (1.80 %), 3-methyl-butyraldehyde (3.64 %), hexanal (2.08 %), furaldehyde
(5.77 %), and D-limonene (7.99 %) in raw FCP. Following stir-frying, the contents of furaldehyde, 5-
methyl-furaldehyde, methyl acetate, 2-methyl-butyraldehyde, D-limonene and 2-methyl-furaldehyde
were altered significantly, which might have resulted in odor changes.
HS-SPME coupled with GC-MS is a rapid and eco-friendly method with the potential to
analyze volatile compounds in raw and processed FCP.