Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage was written by Teribia, Natalia;Buve, Carolien;Bonerz, Daniel;Aschoff, Julian;Hendrickx, Marc E.;Van Loey, Ann M.. And the article was included in ACS Food Science & Technology in 2021.Formula: C6H12O2 This article mentions the following:
Color degradation of strawberry-based products neg. affects consumer acceptance of these products. To improve the color stability of strawberry puree during storage, an acidification step (pH 1.5 and 2.5) prior to pasteurization was performed and quality changes of strawberry puree during storage (35鎺矯, 40 days) were monitored. Acidification prior to pasteurization resulted in an improved color and anthocyanin stability. However, the volatile fraction of strawberry puree was neg. influenced by acidification of the puree. Low acidic conditions (pH 1.5) resulted in the hydrolysis of esters, oxidation of terpene oxides, and acid-catalyzed reactions of terpene alcs. during storage. The volatile fraction of strawberry puree stored at pH 2.5 and 3.5 (the latter being the original strawberry puree) were more similar. Furthermore, after 4 days of storage, the pH of the acidified purees was brought back to the natural pH of the system (3.5) and subsequently thermally treated and stored. During this second storage, color showed a slightly faster degradation rate in those purees that were previously acidified, whereas anthocyanins exhibited similar trends suggesting that the advantage of acidification to preserve color would be beneficial after thermal processing, but more limited during storage of the regenerated product (second storage). In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Formula: C6H12O2).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Formula: C6H12O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics