Changes in headspace volatile attributes of apple cider resulting from thermal processing and storage

Rye, Geoffrey G.; Mercer, Donald G.

doi:10.1016/s0963-9969(02)00133-3

Cited by 16 publications

(8 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consequently, the aroma of the UHT and LTLT was more similar to that of unpasteurized juice. In contrast to our results, heating to 80 ∘ C for 5 min or heating to 90 ∘ C for 28 s leads to a significant aroma change in berry juice [24] or apple cider [25], respectively. Consequently, a lower heating temperature was the key to maintain the aroma of the juice.…”

Section: Aroma Of Watermelon Juicecontrasting

confidence: 99%

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Wang

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135 ∘ C for 2 s), low temperature long time (LTLT, pasteurized at 60 ∘ C for 30 min), and high temperature short time (HTST, pasteurized at 100 ∘ C for 5 min), respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3 )-3-nonen-1-ol, (E)-2-nonen-1-ol, 1-nonanal, (2E)-2-nonenal, and (E,Z)-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25 ∘ C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.

show abstract

Section: Aroma Of Watermelon Juicecontrasting

confidence: 99%

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Wang

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The flavor of any variety fresh apple is influenced by harvest date, storage technology (Echeverria, Fuentes, Graell, Lara, & Lopez, 2004) and cultivation area. Moreover, the flavor of apple juice tends to change with the anti-browning agent used (Komthong, Igura, & Shimoda, 2007) and by thermal processing (Kato et al, 2003;Rye & Mercer, 2003;Shimoda et al, 2003). For dried apple, the flavor is affected by the drying method and operating parameters (Chin et al, 2008;Krokida & Philippopoulos, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

Huang

Zhang

Wang

et al. 2012

LWT - Food Science and Technology

114

View full text Add to dashboard Cite

“…Consequently, the aroma of the UHT1, UHT7, and UHT14 was different to that of the Unpasteurized juice. Interestingly, the aroma of the berry juice pasteurized by the UHT is well maintained [13], while the heating at 90 °C for 28 s leads to a significant aroma change of the apple cider [14]. The UHT treatment was not good for the processing of the watermelon juice.…”

Section: Aroma Of Watermelon Juicementioning

confidence: 96%

Qualities and Aroma of Watermelon Juice during Storage at 4 °C

Wang¹,

Ma²,

Zhao³

et al. 2017

Proceedings of the 2nd International Conference on Biomedical and Biological Engineering 2017 (BBE 2017)

View full text Add to dashboard Cite

Abstract. The watermelon juice was pasteurized by the ultra-high temperature treatment, and stored at 4 o C for 2 weeks. The ultra-high temperature reduced the initial microbial counts of the watermelon juice. The aroma of the watermelon juice was reduced during the storage at 4 o C for 2 weeks. The typical volatiles were reduced from 52.1 % to 37.2 % during the storage. Introduction Watermelon (Citrullus lanatus) juice provides consumers with the moisture and some physiological functions as well [1]. The intake of the watermelon juice increases the plasma concentrations of lycopene, β-carotene [2] and arginine [3,4]. Consequently, the juice reduces the chemical-induced hepatotoxicity [5] and proliferation of the cancer cell line [6] and relieves the muscle soreness of athletes [7].The ultra-high temperature technique is the conventional way to inactive the bacteria of fruit juice [8]. The UHT is not only used in milk production, but also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews [9]. The UHT treatment has effectively inactivated the bacteria of the watermelon juice [10] and maintained the aroma of the sugarcane [11]. However, the qualities and aroma of the pasteurized juice during the shelf life had not been evaluated to the best of our knowledge.Therefore, the watermelon juice was pasteurized by the UHT treatment, and then stored at 4 °C . The qualities and aroma during the storage were evaluated. Material and Methods Processing of the Watermelon JuiceMature watermelon (Citrullus lanatus var. Jingxin No.3) was purchased from a local fruit market. The fruits were round with regular stripes and weighted about 3~4 kg per fruit. The flesh of the fruits was red with a soluble solid content of 11.5~13.5 %.The fruits were peeled and squeezed in a Philips juicer after stored at 4 °C for 24 h (HR1861, Philips Co. Beijing, China). The juice was mix with complex food additive including arboxymethylcellulose sodium, ascorbic acid, xanthan gum, ethylene 572 This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

show abstract

Changes in headspace volatile attributes of apple cider resulting from thermal processing and storage

Cited by 16 publications

References 4 publications

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

Qualities and Aroma of Watermelon Juice during Storage at 4 °C

Contact Info

Product

Resources

About