title: How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: effect of juice processing and storage on volatile compounds.
abstract: To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also monitored. Identification and quantitation of volatile flavour compounds were performed by headspace solid-phase microextraction couped with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The contents of esters, alcohols, total sugar and titratable acidity of the rancid flavour raw juice were 6.03%, 8.24%, 5.56 g/L, 0.18 g/L less than those of pleasing flavour raw juice (PF), while the content of aldehydes was 4.19% higher than that of PF. After 9 months storage, the bayberry juice produced fermentation-like flavours with alcohols increases (11.45%) while esters (14.91%) and total sugar (3.27 g/L) decreases. The results suggested that proper juice processing and storage techniques are critical to the flavour quality of bayberry juice.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: yixiu2010@yeah.net.
authors.forename: Yi Xiu
authors.initials: YX
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: min@jiangnan.edu.cn.
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
authors.affiliation: School of Public Health, International Institute of Agri-Food Security, Curtin University, GPO Box U1987, Perth, WA 6845, Australia.. Electronic address: zhongxiang.fang@curtin.edu.au.
authors.forename: Zhong Xiang
authors.initials: ZX
authors.lastname: Fang
authors.affiliation: Food Research Institute of Haitong Food Group Corporation Limited, Cixi, China. Electronic address: sjc@haitonggroup.com.
authors.forename: Jin Cai
authors.initials: JC
authors.lastname: Sun
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address: 411759477@qq.com.
authors.forename: Ying Qiang
authors.initials: YQ
authors.lastname: Wang
mesh_terms: D005421:Flavoring Agents / Q000032:analysis*; D005511:Food Handling; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D031641:Myrica / Q000737:chemistry*; D052617:Solid Phase Microextraction / Q000379:methods; D055549:Volatile Organic Compounds
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: Bayberry juice; Flavour; HS-SPME–GC–MS; Heat processing; Storage