Aroma Changes in Peach Juice during Processing and Storage
In order to study the effect of heat processing and storage on aroma volatile constituents of peach juice, the aroma components in peach juice of heat processing and during storage for 2 and 4 months were isolated by automated headspace solid phase microextraction (SPME) method and analyzed by capillary gas chromatography-mass spectrometry. The experimental results showed that heat processing at 90℃/10 min caused the reduction of all volatile fractions due to evaporation. In addition, the 2acetyl furan, 5-methyl furfural were found during the heat processing of peach juice. Storage of bottled peach juice at room temperature resulted in the appearance of ethyl ester of fatty acids, such as ethyl laurate and ethyl myristate. These very important factors affected the flavor of peach juice.
peach juice heat processing storage aroma component GC-MS
Zhang Jun-song Pan Fan-da
School of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou, China
国际会议
2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)
北京
英文
90-92
2009-12-12（万方平台首次上网日期，不代表论文的发表时间）