| Title: | "Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice" |
| Author(s): | Yuan L; Liang X; Pan X; Lao F; Shi Y; Wu J; |
| Address: | "College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China. Haoxiangni Health Food Co., Ltd., Xinzheng 451100, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., beta-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice" |
| Keywords: | aroma compounds blended juice gas chromatography-olfactometry high hydrostatic pressure vacuum freeze drying; |
| Notes: | "PubMed-not-MEDLINEYuan, Lin Liang, Xujuan Pan, Xin Lao, Fei Shi, Yong Wu, Jihong eng 2017YFD0400104/Ministry of Science and Technology/ Switzerland 2021/12/25 Foods. 2021 Dec 20; 10(12):3151. doi: 10.3390/foods10123151" |
