Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 3, 2009, Pages 924-929

  Valappil, Zareena Azhu ^a,b   Fan, Xuetong ^b   Zhang, Howard Q ^b   Rouseff, Russell L ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cloudy apple juice; Triangle tests

Indexed keywords

ESCHERICHIA COLI; MALUS X DOMESTICA;

APPLE; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; ELECTRICITY; FERMENTATION; FOOD HANDLING; FRUIT; HEAT; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGY; ODOR; TIME; ULTRAVIOLET RADIATION; VOLATILIZATION;

BEVERAGES; ELECTRICITY; FERMENTATION; FOOD HANDLING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; HUMANS; MALUS; ODORS; SMELL; TIME FACTORS; ULTRAVIOLET RAYS; VOLATILIZATION;

EID: 61449195382     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803142d     Document Type: Article

References (36)

1. Besser, R. E.; Lett, S. M.; Weber, J. T.; Doyle, M. P.; Barrett, T. J.; Wells, J. G.; Griffin, P. M. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157-H7 in fresh-pressed apple cider. JAMA - J. Am. Med. Assoc. 1993, 269, 2217-2220.
2. Parish, M. E. Public health and nonpasteurized fruit juices. Crit. Rev. Microbiol. 1997, 23, 109-119.
3. Choi, L. H.; Nielsen, S. S. The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability. J. Food Qual. 2005, 28, 13-29.
4. Rouseff, R.; Bazemore, R.; Goodner, K.; Naim, M. GC-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice. In Headspace Analysis of Foods and Flavors:Theory and Practice; Rouseff, R. L., Cadwallader, R. K., Eds.; Advances in Experimental Medicine and Biology 488; Kluwer Academic/Plenum Publishers: New York, 2001; pp 101-112.
5. Vikram, V. B.; Ramesh, M. N.; Prapulla, S. G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. J. Food Eng. 2005, 69, 31-40.
6. Cserhalmi, Z.; Sass-Kiss, A.; Toth-Markus, M.; Lechner, N. Study of pulsed electric field treated citrus juices. Innovative Food Sci. Emerg. Technol. 2006, 7, 49-54.
7. Tandon, K.; Worobo, R. W.; Churey, J. J.; Padilla-Zakour, O. I. Storage quality of pasteurized and UV treated apple cider. J. Food Process. Preserv. 2003, 27, 21-35.
8. Donahue, D. W.; Canitez, N.; Bushway, A. A. UV inactivation of E-coli O157:H7 in apple cider: quality, sensory and shelf-life analysis. J. Food Process. Preserv. 2004, 28, 368-387.
9. Sale, A. J. H.; Hamilton, W. A. Effects of high electric fields on microorganisms. I. Killing of bacteria and yeasts. Biochim. Biophys. Acta 1967, 148, 781-788.
10. Guerrero-Beltran, J. A.; Barbosa-Canovas, G. V. Review. Advantages and limitations on processing foods by UV light. Food Sci. Technol. Int. 2004, 10, 137-147.
11. Kato, T.; Shimoda, M.; Suzuki, J.; Kawaraya, A.; Igura, N.; Hayakawa, I. Changes in the odors of squeezed apple juice during thermal processing. Food Res. Int. 2003, 36, 777-785.
12. Su, S. K.; Wiley, R. C. Changes in apple juice flavor compounds poring processing. J. Food Sci. 1998, 63, 688-691.
13. Aguillar-Rosas, S. F.; Ballinas-Casarrubias, M. L.; Nevarez-Moorillon, G. V.; Martin-Belloso, O.; Ortega-Rivas, E. Thermal and pulsed electric fields pasteurization of apple juice: effects on physicochemical properties and flavour compounds. J. Food Eng. 2007, 83, 41-46.
14. Geveke, D. J. UV inactivation of bacteria in apple cider. J. Food Prot. 2005, 68, 1739-1742.
15. Fan, X. T.; Geveke, D. J. Furan formation in sugar solution and apple cider upon ultraviolet treatment. J. Agric. Food Chem. 2007, 55, 7816-7821.
16. Dreher, J. G.; Rouseff, R. L.; Nairn, M. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice. J. Agric. Food Chem. 2003, 51, 3097-3102.
17. Girard, B. Retention index calculation using Kovats constant model for linear temperature-programmed gas chromatography. J. Chromatogr., A 1996, 721, 279-288.
18. Fan, X. T.; Gates, R. A. Degradation of monoterpenes in orange juice by γ radiation. J. Agric. Food Chem. 2001, 49, 2422-2426.
19. Meilgaard, M.; Civille, G. V.; Carr, B. T. Sensory Evaluation Techniques, 2nd ed.; CRC Press: Boca Raton, FL, 1999.
20. Komthong, P.; Igura, N.; Shimoda, M. Effect of ascorbic acid on the odours of cloudy apple juice. Food Chem. 2007, 100, 1342-1349.
21. Komthong, P.; Katoh, T.; Igura, N.; Shimoda, M. Changes in the odours of apple juice during enzymatic browning. Food Qual. Pref. 2006, 17, 497-504.
22. Mehinagic, E.; Royer, G.; Symoneaux, R.; Jourjon, F.; Prost, C. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage. J. Agric. Food Chem. 2006, 54, 2678-2687.
23. Dixon, J.; Hewett, E. W. Factors affecting apple aroma/flavour volatile concentration: a review. N. Z. J. Crop Hortic. Sc. 2000, 28 (3), 155-173.
24. Girard, B.; Lau, O. L. Effect of maturity and storage on quality and volatile production of 'Jonagold' apples. Food Res. Int. 1995, 28 (5), 465-171.
25. Paillard, N. M. M.; Rouri, O. Hexanal and 2-hexenal production by mashed apple tissues. Lebensm. Wiss. Technol. 1984, 17 (6), 345-350.
26. Young, H.; Gilbert, J. M.; Murray, S. H.; Ball, R. D. Causal effects of aroma compounds on Royal Gala apple flavours. J. Sci. Food Agric. 1996, 71, 329-336.
27. Takeoka, G. R.; Flath, R. A.; Mon, T. R.; Teranishi, R.; Guentert, M. Volatile constituents of apricot (Prunus armeniaca). J. Agric. Food Chem. 1990, 38, 471-477.
28. Flath, R. A.; Black, D. R.; Guadagni, D. G.; McFadden, W. H.; Schultz, T. H. Identification and organoleptic evaluation of compounds in Delicious apple essence. J. Agric. Food Chem. 1967, 15, 29-35.
29. Buttery, R. G.; Turnbaugh, J. G.; Ling, L. C. Contribution of volatiles to rice aroma. J. Agric. Food Chem. 1988, 36, 1006-1009.
30. Fuhrmann, E.; Grosch, W. Character impact odorants of the apple cultivars Elstar and Cox Orange. Nahrung - Food 2002, 46, 187-193.
31. Durr, P.; Schobinger, U. The contribution of some volatiles to the sensory quality of apple and orange juice odour. In Flavour '81; de Gruyter: Berlin, Germany, 1981.
32. Bult, J. H. F.; Schifferstein, H. N. J.; Roozen, J. P.; Boronat, E. D.; Voragen, A. G. J.; Kroeze, J. H. A. Sensory evaluation of character impact components in an apple model mixture. Chem. Senses 2002, 27, 485-494.
33. Schreier, P.; Drawert, F.; Steiger, G.; Mick, W. Effect of enzyme treatment of apple pulp with a commercial pectinase and cellulase on volatiles of juice. J. Food Sci. 1978, 43 (6), 1797-1800.
34. Casas, E.; Valderrama, M. J.; Peinado, J. M. Sorbate detoxification by spoilage yeasts isolated from marzipan products. Food Technol. Biotechnol. 1999, 37 (2), 87-91.
35. Sumitani, H.; Suekane, S.; Nakatani, A.; Tatsuka, K. Changes in composition of volatile compounds in high-pressure treated peach. J. Agric. Food Chem. 1994, 42, 785-790.
36. Lu, Y. R.; Foo, Y. Constitution of some chemical components of apple seed. Food Chem. 1998, 61 (1-2), 29-33.