Changes in Volatile Flavor Components of Guava Puree during Processing and Frozen Storage

Abstract

The changes in volatile flavor components of guava puree during processing (85-88"C, 24 set) and storage at 0°C -10°C and -20°C for up to 4 months was evaluated by Likens-Nickerson distillation and capillary GC-MS. Pasteurized guava puree showed increases in aldehydes and hydrocarbons with decrease in esters when compared with unpasteurized puree. There was only a slight decrease in alcohols and hydrocarbons of pasteurized guava puree stored at -20°C for 4 mo. Remarkable increases in ethyl alcohol, n-hexanal, decanoic acid, dodecanoic acid and ethyl acetate in pasteurized guava puree were observed when stored at 0°C and -10°C for 2 and 4 mo, respectively.

Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments

“…Previously reported guava volatiles were obtained using different extraction techniques. Yen and others () extracted volatiles using Likens–Nickerson apparatus to collect and concentrate volatiles and a combination of GC‐FID and GC‐MS for identification. Although once the standard approach to collect and concentrate food volatiles, Likens–Nickerson apparatus currently is rarely used because of its propensity to form artifacts (McGill and Hardy ).…”

“…Several studies were conducted to determine the effect of processing on the volatile composition of guava puree. Yen and others () examined changes in guava puree flavor components due to pasteurization and frozen storage. Chan and Cavaletto () studied the changes in chemical and sensory quality of aseptically packaged guava puree during processing and storage but did not measure volatiles.…”

Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree

“…It is processed by juice processing plants and then frozen until supplied to the food company for manufacturing into various juice blends. However, heat pasteurized puree deteriorates during extreme heating, resulting in development of off-flavours and decreased sensory acceptance of puree products (Yen et al, 1992(Yen et al, , 1994. Although several studies on fruit juice processing using high pressure have been conducted (Ogawa et al, 1989), most of these are concerned with pectinesterase inactivation or microbial International Journal of Food Science and Technology 1996, 31, 205-213 reduction of citrus juice.…”

Effects of carrageenan and jackfruit puree on the texture of goat's milk Dadih using response surface methodology

“…The jackfruit puree was pasteurised at 85 °C for 30 s, according to the method described by Yen et al . (). Pasteurisation of fruit purees mainly destroys microbial growth to maintain the puree quality.…”

“…The jackfruit pulp was blended with water in ratio of 5-8 (w/v) and then strained using a clean muslin cloth to obtain puree. The jackfruit puree was pasteurised at 85°C for 30 s, according to the method described by Yen et al (1992). Pasteurisation of fruit purees mainly destroys microbial growth to maintain the puree quality.…”