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Influence of thermal processing on the volatile constituents of muskmelon puree.

Priyanka, D. and Sindhoora, S. and Vijayanand, P. and Kulkarni, S. G. and Nagarajan, S. (2015) Influence of thermal processing on the volatile constituents of muskmelon puree. Journal of Food Science and Technology, 52 (5). pp. 3111-3116. ISSN 0022-1155

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Abstract

Muskmelon (Cucumis melo L) is an important tropical fruit cultivated widely in different parts of India. Fresh muskmelon has a delicate but characteristic flavor rendering the fruit with highly acceptable flavor. Processing and preservation ofmuskmelon puree requires thermal processing,which affects the volatile constituents. It is imperative to understand the flavor changes during thermal processing which would affect the quality of the processed and packed muskmelon puree. Muskmelon puree was subjected to different methods of thermal processing viz., heating, canning and packing in retort pouches and the volatile constituents were analyzed. Gas chromatography–mass spectrometry (GC-MS) indicated the presence of more than 49 volatile components in the muskmelon puree samples. Major volatile components identified using GC-MS analysis showed the presence of esters (27.29 %), aldehydes (18.57 %), Heterocyclic compounds (16.63 %), aliphatic alcohols (11.72 %), phenolic compounds (6.03 %) and sesquiterpenes (0.25 %) in the fresh samples. Aldehydes decreased and ester content increased in thermally processed muskmelon puree packed in cans and retort pouches. Aliphatic alcohols, Heterocyclic compounds and phenolic compounds decreased in puree processed in tin containers and retort pouches.

Item Type: Article
Uncontrolled Keywords: Muskmelon puree . Thermal processing . Volatiles . Flavor compounds . Canned puree . Retort pouches . Canning
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Fruit and Vegetable Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 10:25
Last Modified: 16 Jun 2015 10:25
URI: http://ir.cftri.com/id/eprint/11821

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