CHANGES IN THE COMPOSITION OF AROMATIC-COMPOUNDS AND OTHER QUALITY PARAMETERS OF STRAWBERRIES DURING FREEZING AND THAWING

被引：28

作者：

LARSEN, M

POLL, L

机构：

[1] ROYAL VET & AGR UNIV,DEPT DAIRY & FOOD SCI,DK-1871 COPENHAGEN C,DENMARK

[2] ROYAL VET & AGR UNIV,CTR FOOD RES,DK-1871 COPENHAGEN C,DENMARK

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1995年 / 201卷 / 03期

关键词：

D O I：

10.1007/BF01193003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Six strawberry cultivars were analysed, as fresh and as frozen and thawed fruit, for their content of anthocyanins, ascorbic acid, titratable acid, soluble solids and aromatic compounds. During freezing and thawing the content of titratable acid and soluble solids remained constant, whereas the content of anthocyanins and ascorbic acid decreased. The composition of aromatic compounds was also changed during freezing and thawing and greatest decreases were found for trans-2-hexenal and hexanol. The content of volatile acids, linalool and methyl hexanoate was doubled after freezing and thawing, and, for all cultivars except from Pandora and Dania, ethyl butanoate and ethyl hexanoate increased strongly. This cultivar-dependent ethyl ester formation occurred during thawing rather than during freezing.

引用

页码：275 / 277

页数：3

共 9 条

[1]

BOCCHIO F, 1987, PARF COSM AROM, V76, P71

[2] THE AROMA OF STRAWBERRY (FRAGARIA-ANANASSA) - CHARACTERIZATION OF SOME CULTIVARS AND INFLUENCE OF FREEZING [J].