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EFFECT OF ULTRA HIGH HYDROSTATIC PRESSURE ON CONCENTRATIONS OF LIMONENE, Α‐TERPINEOL AND CARVONE IN NAVEL ORANGE JUICE
Author(s) -
PAN JIAN,
WANG HAIXIANG,
XIE HUIMING,
YANG YI,
ZENG QINGMEI
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00430.x
Subject(s) - carvone , limonene , chemistry , response surface methodology , aroma , hydrostatic pressure , terpineol , orange (colour) , box–behnken design , orange juice , chromatography , food science , essential oil , physics , thermodynamics
Response surface methodology (RSM) was used to compare the effects of the selected variables on the changes of concentrations of limonene, α ‐terpineol and carvone by ultra‐high hydrostatic pressure (UHP) treatment. A Box–Behnken experimental design was used with control variables of pressure (100–500 MPa), temperature (20–40C) and treatment time (10–20 min). Pressure, temperature and treatment time were found to be critical factors influencing changes of concentrations. Both pressure and temperature could cause limonene degradation, resulting in significant increase of α‐ terpineol and carvone concentrations. Limonene degradation was increased with increasing processing pressure or temperature. An interaction effect of pressure and temperature on limonene degradation was also found. This study showed that Box–Behnken design and RSM could be used to model the changes in concentrations of limonene, α‐ terpineol and carvone in orange juice by UHP treatment.PRACTICAL APPLICATIONS As we know, ultra‐high hydrostatic pressure (UHP) processing has been an attractive way to replace conventional heat treatments for the preservation of foods. In our study, models of changes in the key aroma compounds in orange juice under UHP process were established. The changes of these aroma compounds in orange juice under UHP process could be understood further by these models. An improved understanding of the effect of UHP on critical aroma quality compounds of orange juices was helpful for us to facilitate industrial adoption of this technology. An effective research way to study the effect on aroma compounds by UHP process was also offered. Base on the data, there was a reference for us to establish an establishment of UHP processing criteria for commercial production of high‐aroma‐quality orange juice.