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Light-induced off-flavor development in cloudy apple juice

Hashizume, M., Gordon, M.H. and Mottram, D.S. (2007) Light-induced off-flavor development in cloudy apple juice. Journal of Agricultural and Food Chemistry, 55 (22). pp. 9177-9182. ISSN 0021-8561

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To link to this item DOI: 10.1021/jf0715727

Abstract/Summary

Cloudy apple juice has been found to develop off-flavors during storage in daylight. The development of off-flavors and volatile compounds was monitored in reconstituted juice prepared from 'Golden Delicious' and 'Fuji' apple concentrates stored in glass bottles under fluorescent light (3000 Ix, 8 degrees C). A strong metallic off-flavor was formed by photooxidation. A major contributor to the off-flavor was identified as 1-octen-3-one by gas chromatography-olfactometry. In addition, six volatile compounds, pentanal, 2-methyl-1-penten-3-one, hexanal, (E)-2-heptenal, 6-methyl-5-hepten-2-one, and (E)-2octenal, increased significantly after light exposure and could contribute to the off-flavor. Except for pentanal and hexanal, these volatiles were found only after light exposure. Higher levels of volatiles were observed in juice from 'Golden Delicious' apples than in juice from 'Fuji' apples, and this difference was consistent with higher levels of suspended solids. When the suspended solids were removed by centrifugation, the development of volatiles on exposure to light was reduced significantly.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13320
Uncontrolled Keywords:apple juice, off-flavor, photooxidation , TRIENE OXIDATION-PRODUCTS, ALPHA-FARNESENE, MILK-FAT, VOLATILE COMPOUNDS, SUPERFICIAL SCALD, STORED APPLES, IDENTIFICATION, AUTOXIDATION, COMPONENTS, AROMA

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