Changes in the odours of apple Juice during enzymatic browning

被引：40

作者：

Komthong, Pongsuriya ^{[1
]}

Katoh, Tatsuo ^{[1
]}

Igura, Noriyuki ^{[1
]}

Shimoda, Mitsuya ^{[1
]}

机构：

[1] Kyushu Univ, Fac Agr,Dept Biosci & Biotechnol, Grad Sch Bioresource & Bioenvironm Sci, Lab Food Proc Eng,Div Food Biotechnol,Higashi Ku, Fukuoka 8128581, Japan

来源：

FOOD QUALITY AND PREFERENCE | 2006年 / 17卷 / 06期

关键词：

apple juice; enzymatic browning; sensory evaluation; volatile release;

D O I：

10.1016/j.foodqual.2005.06.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in the odours of apple juice during enzymatic browning after squeeze at different time points (0-6 h) were investigated by sensory evaluation and gas chromatography (GC). Trained panelists assessed a decrease in green odour with an increase in sweet odour during the browning. Fresh, fruity and apple-like odours temporarily increased in the first 2 h of browning, and gradually decreased thereafter. In the GC determination, butyl-, pentyl- and hexyl acetate as well as trans-2-hexenal were used as the volatile representatives because of their highest aroma values. Volatile release which was estimated from the proportion of volatile concentration in the vapour phase to that in the juice phase was used to elucidate the changes in odours of apple juice. The decrease in volatile release of trans-2-hexenal and the increases in those of all acetate esters during the browning corresponded well with the low intensity of green odour and the high intensity of sweet odour. respectively. (C) 2005 Elsevier Ltd. All rights reserved.

引用

页码：497 / 504

页数：8

共 31 条

[1] Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage [J].