| Title: | "Comparative effect of the addition of alpha-, beta-, or gamma-cyclodextrin on main sensory and physico-chemical parameters" |
| Author(s): | Andreu-Sevilla AJ; Lopez-Nicolas JM; Carbonell-Barrachina AA; Garcia-Carmona F; |
| Address: | "Food Safety and Quality Group, Dept. of AgroFood Technology, Miguel Hernandez Univ., Carretera de Beniel, 03312-Orihuela, Alicante, Spain" |
| DOI: | 10.1111/j.1750-3841.2011.02190.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Although alpha-, beta-, and gamma-cyclodextrins (CDs) have been widely used to improve the color of different fruit juices, a comparative study of the effect of these natural CDs on other properties that also influence pear juice quality, such as odor and aroma, have not been reported yet. In this study, the comparative effect of the addition of alpha-, beta-, and gamma-cyclodextrin, the only CDs authorized to be used in the food industry by U.S. Food and Drug Administration (FDA) and European Union, on the pear juice quality was evaluated for the first time. Several instrumental and sensory properties of this fruit juice, such as color, volatile composition, odor, and aroma have been evaluated in the absence and presence of alpha-, beta-, and gamma-CD. A study of the aroma profile of pear juice showed that esters, aldehydes, alcohols, and terpenes were the most important chemical families. However, the addition of alpha-, beta-, and gamma-CD had different effects on both the concentration of individual volatile compounds and their chemical grouping. Furthermore, a trained sensory panel was used to evaluate color, overall odor, overall aroma, and overall quality of pear juice in the presence or absence of CDs. PRACTICAL APPLICATION: After comparing the effects of the addition of alpha-, beta-, and gamma-CD on pear juice, our final recommendation is to add alpha-CD (the natural CD formed by 6 units of glucose) to pear juice because it will significantly increase the global quality of the juice by reducing its browning but without producing a significant reduction in the aroma quality" |
| Keywords: | Adult Aldehydes Beverages/*analysis Chemical Phenomena/drug effects Color Esters Female Gas Chromatography-Mass Spectrometry Humans Male Odorants Pyrus/*chemistry Taste/*drug effects Volatile Organic Compounds/analysis Young Adult alpha-Cyclodextrins/anal; |
| Notes: | "MedlineAndreu-Sevilla, Antonio J Lopez-Nicolas, Jose M Carbonell-Barrachina, Angel A Garcia-Carmona, Francisco eng Comparative Study Research Support, Non-U.S. Gov't 2012/03/16 J Food Sci. 2011 Jun-Jul; 76(5):S347-53. doi: 10.1111/j.1750-3841.2011.02190.x" |
