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J Agric Food Chem. 1999 May;47(5):2082-7.

Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage.

Author information

1
Department of Food Science, National Chung Hsing University, Taiwan, Republic of China. gcyen@mail.nchu.edu.tw

Abstract

The changes in volatile flavor components of guava juice during pressure processing (25 degrees C, 600 MPa, 15 min), heat processing (95 degrees C, 5 min), and storage at 4 and 25 degrees C were evaluated by purge and trap/gas chromatography/mass spectrometry. Esters were the major volatile fraction in guava juice, and alcohols were the second. Pressure processing could maintain the original flavor distribution of the juice. Heat processing (95 degrees C, 5 min) caused decreases in the majority of flavor components in the juice when compared with freshly extracted juice. High-pressure treatment at 600 MPa for 15 min can effectively sterilize microbes but partially inactivate enzymes of guava juice; therefore, volatile components in pressure-treated juice gradually changed during storage periods. Pressure-treated guava juice showed increases in methanol, ethanol, and 2-ethylfuran with decreases in the other components during storage period. Nevertheless, the volatile distribution of 600 MPa treated guava juice was similar to that of freshly extracted juice when stored at 4 degrees C for 30 days.

PMID:
10552500
DOI:
10.1021/jf9810057
[Indexed for MEDLINE]

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