| Title: | How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: effect of juice processing and storage on volatile compounds |
| Author(s): | Xu YX; Zhang M; Fang ZX; Sun JC; Wang YQ; |
| Address: | "State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: yixiu2010@yeah.net. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: min@jiangnan.edu.cn. School of Public Health, International Institute of Agri-Food Security, Curtin University, GPO Box U1987, Perth, WA 6845, Australia.. Electronic address: zhongxiang.fang@curtin.edu.au. Food Research Institute of Haitong Food Group Corporation Limited, Cixi, China. Electronic address: sjc@haitonggroup.com. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: 411759477@qq.com" |
| DOI: | 10.1016/j.foodchem.2013.10.118 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also monitored. Identification and quantitation of volatile flavour compounds were performed by headspace solid-phase microextraction couped with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The contents of esters, alcohols, total sugar and titratable acidity of the rancid flavour raw juice were 6.03%, 8.24%, 5.56 g/L, 0.18 g/L less than those of pleasing flavour raw juice (PF), while the content of aldehydes was 4.19% higher than that of PF. After 9 months storage, the bayberry juice produced fermentation-like flavours with alcohols increases (11.45%) while esters (14.91%) and total sugar (3.27 g/L) decreases. The results suggested that proper juice processing and storage techniques are critical to the flavour quality of bayberry juice" |
| Keywords: | Flavoring Agents/*analysis Food Handling Food Storage Fruit/*chemistry Gas Chromatography-Mass Spectrometry/methods Myrica/*chemistry Solid Phase Microextraction/methods Volatile Organic Compounds Bayberry juice Flavour Hs-spme-gc-ms Heat processing Stora; |
| Notes: | "MedlineXu, Yi Xiu Zhang, Min Fang, Zhong Xiang Sun, Jin Cai Wang, Ying Qiang eng Research Support, Non-U.S. Gov't England 2014/01/16 Food Chem. 2014 May 15; 151:40-6. doi: 10.1016/j.foodchem.2013.10.118. Epub 2013 Nov 9" |
