| Title: | Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice |
| Author(s): | Zhu D; Kou C; Shen Y; Xi P; Cao X; Liu H; Li J; |
| Address: | "College of Food Science and Technology, Bohai University, Jinzhou, China. National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Flavor loss is a common problem when manufacturing apple juice and is closely related to the properties of the colloidal pectin particles in cloudy juice. The flavor changes and particle properties of three varieties of apple juice ('Ralls', 'Golden Delicious' and 'Fuji') during processing were investigated. RESULTS: Compared with manually pressed juice, juice made by industrial pulping and filtration contained larger particles, resulting in the 'sweet and sour' taste of the juice being relatively weak and the diversity of aromas narrower, as determined by E-nose analysis. Pulping and filtration, however, released some important flavor esters, such as butyl butyrate, hexyl-2-methyl butyrate, and hexyl butyrate. The transformation of volatile compounds during apple juice processing was closely related to the apple cultivar but, in all three varieties, the content of 1-hexanal and (E)-2-hexenal in the juice gradually decreased during processing. Pectinase treatment reduced the colloid particle size and increased the zeta-potential of the juice, resulting in better uniformity and stability, as well as increasing the content of nonanal. After pasteurization, the colloidal particles tended to aggregate and the zeta-potential decreased. Many volatile compounds decreased in concentration or disappeared after heat treatment. CONCLUSION: The flavor and colloidal properties of cloudy apple juice changed markedly during processing and the effect of each processing step was different. (c) 2020 Society of Chemical Industry" |
| Keywords: | Colloids/*chemistry Flavoring Agents/chemistry Food Handling/*methods Fruit/chemistry/classification Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Humans Malus/*chemistry/classification Odorants/analysis Particle Size Taste Vol; |
| Notes: | "MedlineZhu, Danshi Kou, Chengcheng Shen, Yusi Xi, Pushun Cao, Xuehui Liu, He Li, Jianrong eng 31701618/National Natural Science Foundation, China/ 2017YFD0400106/National Key Research and Development Program, China/ 2020JH2/10200045/Key Research and Development Project of Liaoning Province, China/ Comparative Study England 2020/12/16 J Sci Food Agric. 2021 Jul; 101(9):3819-3826. doi: 10.1002/jsfa.11016. Epub 2020 Dec 28" |
