Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 34, Issue 3, Pages 366-382Publisher
WILEY
DOI: 10.1111/j.1745-4549.2008.00314.x
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Funding
- Innovation for the Improvement of Food Safety and Food Quality for New World Economy, Government Research Budjet, Chulalongkorn University
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The objective of this research was to characterize the physicochemical and flavor changes that occur in ripe Horn Thong (Musa acuminata AAA Group Gross Michel) flesh. at stage 6-8. It was found that the higher fresh maturity stage of Horn Thong at P < 0.05 has the following results: the antioxidant activities, moisture content and reducing sugar are significantly increased. The titratable acidity, total soluble solid and prebiotic activities' score for Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB-12 are significantly decreased. The total dietary fiber remains unchanged. Using headspace solid-phase microextraction and gas chromatography mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Horn Thong maturity stage. The compounds with the most aroma impact for ripe Horn Thong flesh at stage 6-8 were 3-methylbutyl butanoate, 3-methyl-1-butyl acetate, 3-methylbutyl 3-methylbutanoate and 2-methylpropyl ethanoate.
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