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Titolo:
Influence of packaging on the aroma stability of strawberry syrup during shelf life
Autore:
Ducruet, V; Fournier, N; Saillard, P; Feigenbaum, A; Guichard, E;
Indirizzi:
INRA, Lab Nutr & Secur Alimentaire, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 entaire, F-78352 Jouy En Josas, France INRA SQuAle, UPBP, F-51687 Reims, France INRA SQuAle Reims France F-51687 NRA SQuAle, UPBP, F-51687 Reims, France INRA, Rech Aromes Lab, F-21034 Dijon, France INRA Dijon France F-21034INRA, Rech Aromes Lab, F-21034 Dijon, France ITOSOPE, F-51100 Reims, France ITOSOPE Reims France F-51100ITOSOPE, F-51100 Reims, France
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 5, volume: 49, anno: 2001,
pagine: 2290 - 2297
SICI:
0021-8561(200105)49:5<2290:IOPOTA>2.0.ZU;2-I
Fonte:
ISI
Lingua:
ENG
Soggetto:
SOLID-PHASE MICROEXTRACTION; VOLATILE COMPONENTS; ORANGE JUICE; POLYPROPYLENE; ANANASSA;
Keywords:
aroma; packaging; strawberry; syrup; PET; PVC; SPME;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
18
Recensione:
Indirizzi per estratti:
Indirizzo: Ducruet, V INRA, Lab Nutr & Secur Alimentaire, Domaine Vilvert, F-78352 Jouy En Josas, France INRA Domaine Vilvert Jouy En Josas France F-78352 osas, France
Citazione:
V. Ducruet et al., "Influence of packaging on the aroma stability of strawberry syrup during shelf life", J AGR FOOD, 49(5), 2001, pp. 2290-2297

Abstract

Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters inacids and alcohols led to a modification. of the aroma profile which can be explained by the replacement of "fruity" and "fresh" notes by "dairy note" in the syrup. Aroma compounds that are responsible for fruity notes, suchas methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compounds with the polymer matrix (PET or PVC). After 330 days, a later and important decrease of the fruity notes" occurred in both PETs; so PVC2 and the glass bottle were found to be able to maintain a balanced aroma for long-term storage.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/07/20 alle ore 22:18:24