Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles
This study aimed at assessing the stability of passion fruit juice in glass bottles during a 120-day storage period, regarding its volatile compounds profile and sensory properties (aroma and flavor). Samples were obtained from a Brazilian tropical juice industry (Fortaleza, Brazil) and submitted to sensory and chromatographic analyses. The characteristic aroma and flavor of passion fruit were evaluated by a trained panel with a non-structured scale of 9 cm. The headspace volatile compounds were isolated from the product by suction and trapped in Porapak Q, analyzed through high-resolution gas chromatography and identified through gas chromatography-mass spectrometry (GC-MS). Twelve odoriferous compounds were monitored: ethyl butanoate, ethyl propanoate, 3-methyl-1-butanol, 3-methyl-2-butenol, (E)-3-hexenol, (Z)-3-hexenol, 3-methylbutyl acetate, benzaldehyde, ethyl hexanoate, hexyl acetate, limonene and furfural. The slight variations observed in the volatile profile were not enough to provoke significant changes in the characteristic aroma and flavor of the passion fruit juice.
Main Authors: | Freitas,Vitória Matos de, Garruti,Deborah dos Santos, Souza Neto,Manoel Alves, Facundo,Heliofábia Virgínia de Vasconcelos, Correia,José Maria |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200011 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles.
by: FREITAS, V. M. de, et al.
Published: (2011-09-20T11:11:11Z) -
Storage stability and physcochemical properties of passion fruit juice microcapsules by spray-drying
by: Carrillo-Navas,H., et al.
Published: (2011) -
Quality of Physalis (Physalis pubescens L.) juice packaged in glass bottles and flexible laminated packs during storage at 5°C
by: El Sheikha, Aly, et al. -
Sensory stability of whole mango juice: influence of temperature and storage time
by: Oliveira,Anderson do Nascimento, et al.
Published: (2012) -
Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
by: Granato,Daniel, et al.
Published: (2011)