Effect of Continuous-Flow Microwave Pasteurization on Profile of Volatile Compounds in Cloudy Apple Juice

Abstract

This work aims to evaluate the impact of continuous-flow microwaveassisted pasteurization on volatile compounds of cloudy apple juice compared to conventional thermal processing. Twelve experimental conditions were tested using a pilot scale unit. A total of 57 volatile compounds was identified using gas chromatography-mass spectrometry (CG-MS). The main volatile compounds were esters and alcohols followed by aldehydes, hydrocarbons, ethers, furan and ketone. In general, the volatile profiles of microwave pasteurized samples were more similar to nonpasteurized apple juice when compared to conventionally pasteurized samples. The difference can be attributed to the shorter exposure to high temperatures during microwave heating.