Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptance was written by Vollmer, Kathrin;Czerny, Michael;Vasquez-Caicedo, Ana Lucia;Varona Iglesias, Salima;Frank, Jan;Carle, Reinhold;Steingass, Christof Bjoern. And the article was included in Food Chemistry in 2021.Name: Methyl heptanoate The following contents are mentioned in the article:
The effects of single and twofold continuous pressure change technol. (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were addnl. characterised. 128 volatiles were tentatively assigned in the four juices. Thermal pasteurisation and a single PCT treatment caused substantial losses in total volatiles of 6 and 20%, resp. A second PCT passage further reduced the volatiles (36%) and is thus not recommended. PCT-treated samples were clearly distinguished from the remaining juices by principal component anal. The descriptive sensory profiles, assessed by trained panellists, were not substantially affected by thermal pasteurisation and non-thermal PCT. The fresh juice exhibited a significant fishy off-flavor. In the consumer acceptance test, the thermally pasteurised juice was highly rated compared to both PCT-treated and the fresh juice. This study highlights the potential of PCT to avoid the genesis of off-flavours in fresh-like pineapple juice. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Name: Methyl heptanoate).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Name: Methyl heptanoate
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