CHANGES IN FLAVOR COMPOSITION DURING THERMAL CONCENTRATION OF APRICOT PUREE

被引：9

作者：

NITZ, S

KOLLMANNSBERGER, H

机构：

[1] Institut für Lebensmitteltechnologie, und Analytische Chemie der Technischen Universität München, Freising-Weihenstephan

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 06期

关键词：

D O I：

10.1007/BF01192853

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Qualitative and quantitative changes in the flavour composition of Italian apricots (Prunus armeniaca, L.) during thermal concentration of a fruit puree have been investigated by gas chromatographic (GC) and GC-mass spectrometric techniques. The results demonstrate that the enantiomeric distribution of gamma-lactones in apricot is not affected by thermal processing. A significant increase in the content of partly racemic mono- and dihydroxylated terpenic alcohols during processing has to be attributed to glycosidically bound precursors. The quantitative distribution of flavour compounds in fresh apricots, fruit puree, fruit and flavour concentrate is discussed.

引用

页码：541 / 545

页数：5

共 21 条

[1] CHARACTERIZATION OF ADDITIONAL VOLATILE FLAVOR COMPONENTS OF APRICOT [J].

CHAIROTE, G ;

RODRIGUEZ, F ;

CROUZET, J .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1898-&

[2]

CROUZET J, 1983, INSTRUMENTAL ANAL FO, V2, P119

[3]

CROUZET J, 1990, FOOD FLAVOURS C, P43

[4] FORMATION OF AROMA COMPONENTS FROM NON-VOLATILE PRECURSORS IN PASSION FRUIT [J].

ENGEL, KH ;

TRESSL, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (05) :998-1002

[5] COMPARISON OF THE RELATIVE QUANTITIES OF AROMA COMPOUNDS FOUND IN FRESH APRICOT (PRUNUS-ARMENIACA) FROM 6 DIFFERENT VARIETIES [J].

GUICHARD, E ;

SOUTY, M .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1988, 186 (04) :301-307

[6] CHIRAL FLAVOR COMPOUNDS FROM APRICOTS - DISTRIBUTION OF GAMMA-LACTONE ENANTIOMERS AND STEREODIFFERENTIATION OF DIHYDROACTINIDIOLIDE USING MULTIDIMENSIONAL GAS-CHROMATOGRAPHY [J].

GUICHARD, E ;

KUSTERMANN, A ;

MOSANDL, A .

JOURNAL OF CHROMATOGRAPHY, 1990, 498 (02) :396-401

[7]

HOHLER A, 1988, Chemie Mikrobiologie Technologie der Lebensmittel, V11, P115

[8]

KOLLMANNSBERGER H, 1991, Chemie Mikrobiologie Technologie der Lebensmittel, V13, P58

[9] THE FLAVOR-COMPOSITION OF SUPERCRITICAL GAS EXTRACTS .1. PEPPER (PIPER-NIGRUM, VAR MUNTOK) [J].

KOLLMANNSBERGER, H ;

NITZ, S ;

DRAWERT, F .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1992, 194 (06) :545-551

[10] GLYCOSIDICALLY BOUND AROMA COMPOUNDS IN THE FRUITS OF PRUNUS SPECIES - APRICOT (PRUNUS-ARMENIACA L), PEACH (P-PERSICA, L), YELLOW PLUM (P-DOMESTICA, L SSP SYRIACA) [J].

KRAMMER, G ;

WINTERHALTER, P ;

SCHWAB, M ;

SCHREIER, P .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (04) :778-781

← 1 2 3 →