Premium
Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice
Author(s) -
Zhu Danshi,
Kou Chengcheng,
Shen Yusi,
Xi Pushun,
Cao Xuehui,
Liu He,
Li Jianrong
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11016
Subject(s) - flavor , chemistry , food science , pectin , pasteurization , hexanal , filtration (mathematics) , pectinase , colloid , organic chemistry , mathematics , statistics , enzyme
BACKGROUND Flavor loss is a common problem when manufacturing apple juice and is closely related to the properties of the colloidal pectin particles in cloudy juice. The flavor changes and particle properties of three varieties of apple juice (‘Ralls’, ‘Golden Delicious’ and ‘Fuji’) during processing were investigated. RESULTS Compared with manually pressed juice, juice made by industrial pulping and filtration contained larger particles, resulting in the ‘sweet and sour’ taste of the juice being relatively weak and the diversity of aromas narrower, as determined by E‐nose analysis. Pulping and filtration, however, released some important flavor esters, such as butyl butyrate, hexyl‐2‐methyl butyrate, and hexyl butyrate. The transformation of volatile compounds during apple juice processing was closely related to the apple cultivar but, in all three varieties, the content of 1‐hexanal and (E)‐2‐hexenal in the juice gradually decreased during processing. Pectinase treatment reduced the colloid particle size and increased the ζ ‐potential of the juice, resulting in better uniformity and stability, as well as increasing the content of nonanal. After pasteurization, the colloidal particles tended to aggregate and the ζ ‐potential decreased. Many volatile compounds decreased in concentration or disappeared after heat treatment. CONCLUSION The flavor and colloidal properties of cloudy apple juice changed markedly during processing and the effect of each processing step was different. © 2020 Society of Chemical Industry