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 c...

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Main Authors: Arunee Apichartsrangkoon, Pronprapa Wongfhun, Michael H. Gordon
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/48751
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-487512018-08-16T01:57:04Z Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes Arunee Apichartsrangkoon Pronprapa Wongfhun Michael H. Gordon Agricultural and Biological Sciences 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 β-caryophyllene and humulene and α-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 α-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. © 2009 Institute of Food Technologists®. 2018-08-16T01:57:04Z 2018-08-16T01:57:04Z 2009-11-01 Journal 00221147 2-s2.0-70449482556 10.1111/j.1750-3841.2009.01358.x https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70449482556&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48751
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Arunee Apichartsrangkoon
Pronprapa Wongfhun
Michael H. Gordon
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
description 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 β-caryophyllene and humulene and α-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 α-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. © 2009 Institute of Food Technologists®.
format Journal
author Arunee Apichartsrangkoon
Pronprapa Wongfhun
Michael H. Gordon
author_facet Arunee Apichartsrangkoon
Pronprapa Wongfhun
Michael H. Gordon
author_sort Arunee Apichartsrangkoon
title Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
title_short Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
title_full Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
title_fullStr Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
title_full_unstemmed Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
title_sort flavor characterization of sugar-added pennywort (centella asiatica l.) juices treated with ultra-high pressure and thermal processes
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70449482556&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/48751
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