食品科学2012，Vol.33Issue(5)：25-28,4.
高静压和热杀菌对桃汁香气成分的影响
Effect of High Hydrostatic Pressure and Heat Sterilization on Volatile Components in Peach Juice
摘要
Abstract
In this paper, the effect of high hydrostatic pressure （HHP） and heat sterilization treatments on volatile components in peach juice was investigated. The major volatile components in untreated peach juice were acetic acid, 1-pentanol, 3-methyl- methoxy-2-propyl acetate and benzaldehyde. The esters exhibited the increase after HHP treatment, which were acetyl butyt ester and dibutyl phthalate with the content increase by 516.67% and 40.91%, benzaldehyde and nonanal with the content increase by 219.78% and 130.55%. Meanwhile, HI-IP treatment revealed the occurrence of new compounds such as 3, 4- dimethyl-2-bexanone and diethyl phthalate and an obvious loss of alcohols. Heat sterilization led to dramatic change of volatile components in peach juice, which exhibited the content decrease of acetyl butyl ester, and complete loss of 1-methoxy-2-propyl acetate, acetic acid, 3-methyl-pentanol and benzyl methanol. However, the increased 2-decen-l-ol （oil flavor） damaged the flavor of peach juice. All of these results indicated that HHP could retain better flavor of peach juice than heat sterilization.关键词
高静压/热杀菌/桃汁/香气Key words
high hydrostatic pressure/heat sterilization/peach juice/volatile components分类
轻工纺织引用本文复制引用
徐增慧,贾建会,吕晓莲,彭义交,田旭,郭宏..高静压和热杀菌对桃汁香气成分的影响[J].食品科学,2012,33(5):25-28,4.基金项目
北京市科技计划项目 （）
