Effect of Ultra High Pressure Treatment on Aroma Component of Mango Juice

被引：0
|
作者：
Zhang Jun-song [1 ]
Lu Li-juan [1 ]
机构：
[1] Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou, Peoples R China
来源：
2009 ACADEMIC CONFERENCE ON HORTICULTURE SCIENCE AND TECHNOLOGY, PROCEEDINGS | 2009年
关键词：
mango juice; ultra high pressure; aroma component; GC-MS; VOLATILE COMPONENTS;
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
In order to study the change of flavor in mango juice due to ultra high pressure treatment, the aroma components in mango juice and Ultra High Pressure(UHP) treated mango juice were isolated by automated headspace solid phase microextraction (SPME) method and analyzed by capillary gas chromatography-mass spectrophotometry. The experimental results showed that UHP treated mango juice showed higher levels of linalool, furfural, cis-3-hexen-1-ol and hexanol than untreated mango juice. It indicated that UHP treatment could improve the aroma component and quality of mango juice.
引用
收藏
页码：50 / 52
页数：3
相关论文
共 50 条
  • [31] Effect of High Hydrostatic Pressure on the Physiology of Manila Mango
    Vargas-Ortiz, M. A.
    De la Cruz-Medina, J.
    Espinosa de los Monteros, J. J.
    Oliart-Ros, R. M.
    Rebolledo-Martinez, A.
    Ramirez, J. A.
    Garcia, H. S.
    PLANT FOODS FOR HUMAN NUTRITION, 2013, 68 (02) : 137 - 144
  • [32] Effect of High Hydrostatic Pressure on the Physiology of Manila Mango
    M. A. Vargas-Ortiz
    J. De la Cruz-Medina
    J. J. Espinosa de los Monteros
    R. M. Oliart-Ros
    A. Rebolledo-Martinez
    J. A. Ramírez
    H. S. García
    Plant Foods for Human Nutrition, 2013, 68 : 137 - 144
  • [33] Ultra-high-pressure homogenization in chicory root juice production
    Aksu, Muhammet Irfan
    Erkovan, Halil Ibrahim
    Erkovan, Sule
    FOODS AND RAW MATERIALS, 2025, 13 (02) : 287 - 295
  • [34] Effect of Ultra-high Pressure Sterilization and Pasteurization on the Quality of Passion Fruit Juice during Storage
    Ran L.
    Wang J.
    Cheng C.
    Luo W.
    Chen X.
    Zhu Z.
    Zhu B.
    Science and Technology of Food Industry, 2023, 44 (03) : 56 - 66
  • [35] EFFECT OF ULTRA HIGH HYDROSTATIC PRESSURE ON CONCENTRATIONS OF LIMONENE, A-TERPINEOL AND CARVONE IN NAVEL ORANGE JUICE
    Pan, Jian
    Wang, Haixiang
    Xie, Huiming
    Yang, Yi
    Zeng, Qingmei
    JOURNAL OF FOOD PROCESS ENGINEERING, 2011, 34 (03) : 728 - 745
  • [36] Ultra high pressure treatment of food
    Lelieveld, H
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2001, 12 (3-4) : 92 - 92
  • [37] Effect of Ultra High Pressure Treatment on Microflora Safety of Passion Juiced
    Zong, Wei
    Li, Bo
    THEORY AND PRACTICE OF RISK ANALYSIS AND CRISIS RESPONSE, PROCEEDINGS, 2008, : 621 - +
  • [38] Effect of Ultra-High Pressure Treatment on the Quality of Persimmon Pulp
    Liang, Zhihong
    Li, Xiaoping
    Ru, Huiling
    Lü, Yingzhong
    Shipin Kexue/Food Science, 2018, 39 (03): : 163 - 168
  • [39] Effect of Ultra-high Pressure Treatment on Tenderness of Sea Bass
    Shang, Xiaolan
    Zheng, Jie
    Liu, Anjun
    AUTOMATION EQUIPMENT AND SYSTEMS, PTS 1-4, 2012, 468-471 : 1638 - 1641
  • [40] Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties
    Perdomo Lamilla, Carolina
    Vaudagna, Sergio R.
    Cap, Mariana
    Rodriguez, Anabel
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2020, 64
12345