Effect of Ultra High Pressure Treatment on Aroma Component of Mango Juice
In order to study the change of flaor 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.
mango juice ultra high pressure aroma component GC-MS
Zhang Jun-song Lu Li-juan
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
50-52
2009-12-12（万方平台首次上网日期，不代表论文的发表时间）