Abstract
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16, and 20 days; 60 °C). During the sun-drying of 'Thompson Seedless' grapes (Vitis vinifera L.), a total of 39 UFAO-derived volatiles were characterized by the GC-MS. Firstly a pH value of 4.2 was optimized to proceed with a raisin drying-like UFAO model reaction. Afterward, GC-MS quantification revealed 45 UFAO-derived volatiles, and the maximum numbers of compounds were identified in the interaction of all FAs (39) following linoleic acid (29), erucic acid (27), oleic acid (25), and linolenic acid (27). Pentanoic acid, (E,E)-2,4-octadienal, and n-decanoic acid were only quantified in all FAs, linoleic acid, and erucic acid, respectively. This study showed that all FAs reactions were found to be responsible for the generation of a greater number of UFAO-derived volatiles with higher concentrations.