期刊
FOOD RESEARCH INTERNATIONAL
卷 75, 期 -, 页码 295-304出版社
ELSEVIER
DOI: 10.1016/j.foodres.2015.06.020
关键词
Orange juice; Fingerprinting; Kinetics; Accelerated shelf-life testing; Volatiles
资金
- Seventh Framework Programme (FP7) of the European Union under the Marie Curie Initial Training Network 'HST FoodTrain' [264470]
- Research Foundation Flanders (FWO)
- KU Leuven
The current work used fingerprinting-kinetics for the first time to monitor shelf-life changes in a low-pH, pasteurised, shelf-stable product, more particular in orange juice. Orange juice samples were stored as a function of time at four different storage temperatures (20, 28, 35 and 42 degrees C). To obtain insight into chemical changes in the volatile food fraction, samples were fingerprinted with headspace GC-MS. The objectives of this work were twofold: (i) to identify major chemical changes of pasteurised orange juice during shelf-life and (ii) to study the kinetics of selected shelf-life compounds in the context of accelerated shelf-life testing (ASLT). At 20 degrees C, changes in terpenes and a decrease in aldehydes were observed. Oxides and sulphur compounds increased and esters decreased at increased storage temperatures (at 28 degrees C and above). Concerning ASLT, four volatile compounds had clear temperature and time dependent kinetics within the investigated temperature range. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据