How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds
To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also monitored. Identification and quantitation of volatile flavour compounds were perfo...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/15427 |
| _version_ | 1848748890014089216 |
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| author | Xu, Yi Zhang, Min Fang, Zhongxiang Sun, Jin Wang, Ying |
| author_facet | Xu, Yi Zhang, Min Fang, Zhongxiang Sun, Jin Wang, Ying |
| author_sort | Xu, Yi |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also monitored. Identification and quantitation of volatile flavour compounds were performed by headspace solid-phase microextraction couped with gas chromatography–mass spectrometry (HS-SPME–GC–MS). The contents of esters, alcohols, total sugar and titratable acidity of the rancid flavour raw juice were 6.03%, 8.24%, 5.56 g/L, 0.18 g/L less than those of pleasing flavour raw juice (PF), while the content of aldehydes was 4.19% higher than that of PF. After 9 months storage, the bayberry juice produced fermentation-like flavours with alcohols increases (11.45%) while esters (14.91%) and total sugar (3.27 g/L) decreases. The results suggested that proper juice processing and storage techniques are critical to the flavour quality of bayberry juice. |
| first_indexed | 2025-11-14T07:12:13Z |
| format | Journal Article |
| id | curtin-20.500.11937-15427 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:12:13Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-154272017-09-13T13:40:19Z How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds Xu, Yi Zhang, Min Fang, Zhongxiang Sun, Jin Wang, Ying Storage Heat processing HS-SPME–GC–MS Flavour Bayberry juice To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also monitored. Identification and quantitation of volatile flavour compounds were performed by headspace solid-phase microextraction couped with gas chromatography–mass spectrometry (HS-SPME–GC–MS). The contents of esters, alcohols, total sugar and titratable acidity of the rancid flavour raw juice were 6.03%, 8.24%, 5.56 g/L, 0.18 g/L less than those of pleasing flavour raw juice (PF), while the content of aldehydes was 4.19% higher than that of PF. After 9 months storage, the bayberry juice produced fermentation-like flavours with alcohols increases (11.45%) while esters (14.91%) and total sugar (3.27 g/L) decreases. The results suggested that proper juice processing and storage techniques are critical to the flavour quality of bayberry juice. 2014 Journal Article http://hdl.handle.net/20.500.11937/15427 10.1016/j.foodchem.2013.10.118 Elsevier restricted |
| spellingShingle | Storage Heat processing HS-SPME–GC–MS Flavour Bayberry juice Xu, Yi Zhang, Min Fang, Zhongxiang Sun, Jin Wang, Ying How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds |
| title | How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds |
| title_full | How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds |
| title_fullStr | How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds |
| title_full_unstemmed | How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds |
| title_short | How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds |
| title_sort | how to improve bayberry (myrica rubra sieb. et zucc.) juice flavour quality: effect of juice processing and storage on volatile compounds |
| topic | Storage Heat processing HS-SPME–GC–MS Flavour Bayberry juice |
| url | http://hdl.handle.net/20.500.11937/15427 |