CHANGES IN COMPOSITION OF VOLATILE COMPOUNDS IN HIGH-PRESSURE TREATED PEACH

被引：67

作者：

SUMITANI, H ^{[1
]}

SUEKANE, S ^{[1
]}

NAKATANI, A ^{[1
]}

TATSUKA, K ^{[1
]}

机构：

[1] TOYO JR COLL FOOD TECHNOL,KAWANISHI,HYOGO 666,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 03期

关键词：

D O I：

10.1021/jf00039a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The headspace volatile components of high pressure treated (400 MPa, 20-degrees-C, 10 min) white peach (Prunus percica L. cv. Shimizu) were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) and compared with headspace volatiles of ripe intact peach, crushed peach, and heat-treated peach. To examine the flavor quality, the high pressure treated peaches packed in pouches were stored at 25 and 40-degrees-C for various periods and analyzed by GC-MS. The enzymical formation of benzaldehyde, C6 aldehydes, and alcohols by disruption of the fruit tissues was observed in the high pressure treated fruit and crushed fruit. The influence of high-pressure treatment for beta-glucosidase activity related to formation of glycosidically bound volatiles was examined. It was considered that increase of benzaldehyde in high pressure treated fruit during storage was caused by beta-glucosidase still remaining after high-pressure treatment.

引用

页码：785 / 790

页数：6

共 27 条

[1] PHYSICAL AND CHEMICAL-CHANGES DURING THE MATURATION OF PEACHES (CV MAJESTIC) [J].