| Title: | Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes |
| Author(s): | Apichartsrangkoon A; Wongfhun P; Gordon MH; |
| Address: | "Dept. of Food Science and Technology, Chiangmai Univ., Thailand. aruneeapichart@gmail.com" |
| DOI: | 10.1111/j.1750-3841.2009.01358.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The flavor characteristics of pennywort juices with added sugar treated by ultra-high pressure, pasteurization, and sterilization were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry. It was found that sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic aroma due to the presence of volatiles including beta-caryophyllene and humulene and alpha-copaene. In comparison with heated juices, HPP-treated samples could retain more volatile compounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as alpha-terpinene and ketone class were apparently formed by thermal treatment. All processing operations produced juice that was not significantly different in the concentration of total volatiles. Practical Application: Pennywort juice is considered a nutraceutical drink for health benefits. Therefore, to preserve all aroma and active components in this juice, a nonthermal process such as ultra-high pressure should be a more appropriate technique for retention of its nutritive values than pasteurization and sterilization" |
| Keywords: | Aldehydes/analysis/chemistry Beverages/*analysis Centella/*chemistry *Dietary Sucrose Food Preservation/*methods Gas Chromatography-Mass Spectrometry *Hot Temperature Monoterpenes/analysis/chemistry Plant Leaves/chemistry Plant Stems/chemistry *Pressure Q; |
| Notes: | "MedlineApichartsrangkoon, Arunee Wongfhun, Pronprapa Gordon, Michael H eng Comparative Study Research Support, Non-U.S. Gov't 2010/05/25 J Food Sci. 2009 Nov-Dec; 74(9):C643-6. doi: 10.1111/j.1750-3841.2009.01358.x" |
