Aroma of dehydrated pear products

LWT

Volumn 40, Issue 9, 2007, Pages 1578-1586

  Komes, Draženka ^a   Lovrić, Tomislav ^a   Kovačević Ganić, Karin ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Aroma retention; Fruit; Pear; SPME; Trehalose; Volatiles

Indexed keywords

DEHYDRATION; DRYING; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

AROMA RETENTION; MANUAL SOLID PHASE MICROEXTRACTION (SPME); PEAR PUREES; TREHALOSE;

SUGAR (SUCROSE);

PYRUS;

EID: 34250843140     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.12.011     Document Type: Article

References (31)

1. Beaudry C., Raghavan G.S.V., Ratti C., and Rennie T.J. Effect of four drying methods on the quality of osmotically dehydrated cranberries. Drying Technology 22 3 (2004) 521-539
2. Berger R.G. Fruits I. In: Maarse H. (Ed). Volatile compounds in foods and beverages (1991), Marcel Dekker Inc., New York 287-304
3. Bruin S. Flavor retention in dehydration processes. In: Singh R.P., and Wirakartakusumah M.A. (Eds). Advances in food engineering (2000), CRC Press Inc., Corporate Blvd, Boca Raton, FL 15-32
4. Chervin C., Speirs J., Loveys B., and Patterson B.D. Influence of low oxygen storage on aroma compounds of whole pears and crushed pear flesh. Postharvest Biology and Technology 19 (2000) 279-285
5. Colaco C.A.L.S., and Roser B. Trehalose-a multifunctional additive for food preservation. In: Heis R. (Ed). Food packaging and preservation (1994), Blackie Academic and Professional Press, London 123-140
6. Coumans W.J., Kerkhof P.J.A.M., and Bruin S. Theoretical and practical aspects of aroma retention in spray drying and freeze drying. Drying Technology 12 1&2 (1994) 99-149
7. Crowe J.H., Leslie S.B., and Crowe L.M. Is vitrification sufficient to preserve liposomes during freeze drying?. Cryobiology 31 (1994) 355-366
8. Datta S., and Nakai S. Computer-aided optimization of wine blending. Journal of Food Science 57 (1992) 178-183
9. Ekdawi-Sever N., Conrad P.B., and de Pablo J.J. Molecular simulations of sucrose solutions near the glass transition temperature. Journal of Physical Chemistry 105 (2001) 734-742
10. Erba M.I., Forni E., Colonello A., and Giangiacomo R. Influence of sugar composition and air dehydration levels on the chemical-physical characteristics of osmodehydrofrozen fruit. Food Chemistry 50 (1994) 69-73
11. Esbensen, K. H. (2000). Multivariate data analysis-In practice (pp. 1-115). Corvallis: Camo Inc.
12. Feng H., and Tang J. Microwave and spouted bed drying of frozen blueberries the effect of drying and pretreatment methods on physical properties and retention of flavor volatiles. Journal of Food Processing and Preservation 23 (1999) 463-479
13. Flink J., and Karel M. Retention of organic volatiles in freeze-dried solutions of carbohydrates. Journal of Agricultural and Food Chemistry 18 (1970) 295-299
14. Komes D., Lovrić T., Kovačević Ganić K., Gajdoš Kljusurić J., and Banović M. Trehalose improves flavour retention in dehydrated apricot puree. International Journal of Food Science and Technology 40 (2005) 425-435
15. Komes D., Lovrić T., Kovačević Ganić K., and Gracin L. Study of trehalose addition on aroma retention in dehydrated strawberry puree. Food Technology and Biotechnology 41 (2003) 111-119
16. Librizzi F., Vitrano E., and Cordone L. Dehydration and crystalilization of trehalose and sucrose glasses containing carbonmonoxy-myoglobin. Biophysical Journal 76 (1999) 2727-2734
17. Lopez M.L., Miro L., and Graell J. Quality and aroma production of Doyenne du Comice pears in relation to harvest date and storage atmosphere. Food Science Technology International 7 (2001) 493-500
18. Lovrić T., Piližota V., and Abramović G. Influence of sugar addition on the quality of lyophilized strawberry squash. Food Technology Review 3 (1983) 76-81
19. Lovrić T., and Pozderović A. Study on retention phenomena of fruit flavour components during freeze-drying on model system. Food Technology and Biotechnology 22 (1986) 107-115
20. Luh B.S., Kean C.E., and Woodroof J.G. Canning of fruits. In: Woodroof J.G., and Luh B.S. (Eds). Commercial fruit processing (1986), The AVI Publishing Company Inc., Westport, CT 249pp
21. Macdonald C., and Johari G.P. Glass-softening of trehalose and calorimetric transformations in its liquid state. Journal of Molecular Structure 523 (2000) 119-132
22. McMinn W.A.M., and Magee T.R.A. Physical characteristics of dehydrated potatoes-part II. Journal of Food Engineering 33 1 (1997) 49-55
23. Montgomery D.C. Design and analysis of experiments (2000), Wiley, New York pp. 261-290
24. Moreno J., Bugueno G., Velasco V., Petzold G., and Tabilo-Munizaga G. Osmotic dehydration and vacuum impregnation on physiochemical properties of Chilean papaya (Carica candamarcensis). Journal of Food Science 69 3 (2004) 102-106
25. Rulkens W.H. Retention of volatile trace components in drying aqueous carbohydrate solutions (dissertation) (1973), Technical University Eindhoven, The Netherlands
26. Sabarez H.T., Price W.E., and Korth J. Volatile changes during dehydration of d'Agen Prunes. Journal of Agricultural and Food Chemistry 48 (2000) 1838-1842
27. Saravacos G.D. Technological developments in fruit and vegetable dehydration. In: Charalambous G. (Ed). Food flavor, ingredients and composition (1993), Elsevier Science, Amsterdam 123-140
28. Suwanagul A., and Richardson D.G. Identification of headspace volatile compounds from different pear (Pyrus communis L.). Acta Horticulturae 475 (1998) 605-623
29. Tsami E., and Katsioti M. Drying kinetics for some fruits: Predicting of porosity and color during dehydration. Drying Technology 18 7 (2000) 1559-1581
30. Vas G.Y., Kõteleky K., Farkas M., Dobo A., and Vekey K. Fast screening method for wine headspace compounds using solid-phase microextraction (SPME) and capillary GC technique. American Journal of Enology and Viticulture 49 (1998) 100-104
31. Zhang Z., and Pawliszyn J. Headspace solid-phase microextraction. Analytical Chemistry 65 (1993) 1843-1885