Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage

This study showed that compounds came from unsaturated fatty acid oxidation, glycosidically-derived and grape-derived source were contributed to fruity, floral or herbaceous aromas, but Maillard reaction-derived VOCs imparted fatty and roasted aromas. Graphical abstract

Source: Food Research International - March 6, 2018 Category: Food Science Source Type: research