Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.
The flavor characteristics of pennywort juices with added sugar treated by ultra-high pressure, pasteurization, and sterilization were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry. It was found that sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic aroma due to the presence of volatiles including beta-caryophyllene and humulene and alpha-copaene. In comparison with heated juices, HPP-treated samples could retain more volatile compounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as alpha-terpinene and ketone class were apparently formed by thermal treatment. All processing operations produced juice that was not significantly different in the concentration of total volatiles. Practical Application: Pennywort juice is considered a nutraceutical drink for health benefits. Therefore, to preserve all aroma and active components in this juice, a nonthermal process such as ultra-high pressure should be a more appropriate technique for retention of its nutritive values than pasteurization and sterilization.
Apichartsrangkoon
Arunee
A
Dept. of Food Science and Technology, Chiangmai Univ., Thailand. aruneeapichart@gmail.com
Wongfhun
Pronprapa
P
Gordon
Michael H
MH
D000447:Aldehydes / Q000032:analysis / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D028041:Centella / Q000737:chemistry*; D019422:Dietary Sucrose; D005519:Food Preservation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D039821:Monoterpenes / Q000032:analysis / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry; D018547:Plant Stems / Q000737:chemistry; D011312:Pressure; D011786:Quality Control; D012717:Sesquiterpenes / Q000032:analysis / Q000737:chemistry; D012903:Smell; D052617:Solid Phase Microextraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry
D000447:Aldehydes; D019422:Dietary Sucrose; D039821:Monoterpenes; D012717:Sesquiterpenes; D055549:Volatile Organic Compounds