Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing

被引：53

作者：

Mikkelsen, BB ^{[1
]}

Poll, L ^{[1
]}

机构：

[1] Royal Vet & Agr Univ, Dept Dairy & Food Sci, DK-1958 Frederiksberg C, Denmark

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 09期

关键词：

black currants; juice processing; impact aroma compounds; anthocyanins;

D O I：

10.1111/j.1365-2621.2002.tb09604.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Processing of black currant juice includes crushing, heating, enzyme treatment, pressing, pasteurization, clarification, and filtration. Changes in concentration of impact aroma compounds and anthocyanins during black currant juice processing in pilot plant scale were examined. Impact compounds were identified by gas chromatography-olfactometry and quantified by dynamic headspace and gas chromatography-mass spectrometer. Anthocyanins were analyzed by the pH-differential method. Identified aroma compounds comprised volatiles like esters, terpenes, terpenoids, and ketones. The reduction of aroma compounds and anthocyanins during the process was approximately 50 to 100% and 25%, respectively. The pressing step definitely had a negative effect on the concentration of aroma compounds and anthocyanins, and the heating treatments were mainly negative as well.

引用

页码：3447 / 3455

页数：9

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