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 chromatographymass
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 β-caryophyllene
and humulene and α-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 α-
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: Centella asiatica, flavor, headspace volatiles, ultra-high pressure
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 chromatographymassspectrometry. It was found that sesquiterpene hydrocarbons comprised the major class of volatile componentspresent and the juices had a characteristic aroma due to the presence of volatiles including β-caryophylleneand humulene and α-copaene. In comparison with heated juices, HPP-treated samples could retain more volatilecompounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as α-terpinene and ketone class were apparently formed by thermal treatment. All processing operations produced juicethat was not significantly different in the concentration of total volatiles.Practical Application: Pennywort juice is considered a nutraceutical drink for health benefits. Therefore, to preserveall aroma and active components in this juice, a nonthermal process such as ultra-high pressure should be a moreappropriate technique for retention of its nutritive values than pasteurization and sterilization.Keywords: Centella asiatica, flavor, headspace volatiles, ultra-high pressure
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