Effect of Ultra High Pressure Treatment on Aroma Component of Mango Juice

被引：0
|
作者：
Zhang Jun-song [1 ]
Lu Li-juan [1 ]
机构：
[1] Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou, Peoples R China
来源：
2009 ACADEMIC CONFERENCE ON HORTICULTURE SCIENCE AND TECHNOLOGY, PROCEEDINGS | 2009年
关键词：
mango juice; ultra high pressure; aroma component; GC-MS; VOLATILE COMPONENTS;
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
In order to study the change of flavor 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.
引用
收藏
页码：50 / 52
页数：3
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