Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Food Science and Technology (Campinas)

Maria Ivaneide Coutinho Correa²  Jose Benicio Paes Chaves²  Gulab Newandram Jham¹  Afonso Mota Ramos²  Valéria Paula Rodrigues Minim²  Silvia Rosane Colodeti Yokota² 

[1] ,Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos Viçosa MG ,Brasil

关键词: guava nectar;    volatile compounds;    GC;    GC/MS;    thermal processing;    storage;    néctar de goiaba;    compostos voláteis;    GC;    GC/MS;    processamento térmico;    estocagem;   

DOI  :  10.1590/S0101-20612010000400035

来源: SciELO

【 摘 要 】

Guava nectars were formulated for approximately 10, 12, or 14 ºBrix, with 40% guava pulp. Sodium benzoate, 500 mg.kg-1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 ºC/42 seconds) in tubular heat exchanger and then hot filled in 500 mL white glass bottles. The products were stored either at room temperature (25 ± 5 ºC) or refrigerated (5 ± 2 ºC) under fluorescent light exposure and analyzed on the day after processing (time zero) and also 40, 80, and 120 days of storage. Eight compounds were identified and quantified by Gas Chromatography (GC) -Mass Spectrometry (MS): hexanal, (E)-hex-2-enal, 1-hexenol, (Z)-hex-3-enol, (Z)-hex-3-enyl acetate, phenyl-3-propyl acetate, cinnamyl acetate, and acetic acid. There was no significant effect of thermal treatment on the volatile compound concentrations, except for a significant decrease (p = 0.0001) in hexanal and (Z)-hex-3-enyl acetate (p = 0.0029). As for the storage time, there was a much greater decrease in the esters contents, such as (Z)-hex-3-enyl and phenyl-3-propyl acetates. Cinnamyl acetate had the greatest decrease over storage time. Refrigeration was better than room temperature for guava nectar volatile compounds stability over storage time, mainly for esters compounds, which are important for the product aroma and flavor

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