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Characterization and Pathway Investi...

Amann, Alexander R.

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Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products./
Author:	Amann, Alexander R.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2016,
Description:	111 p.
Notes:	Source: Masters Abstracts International, Volume: 55-04.
Contained By:	Masters Abstracts International55-04(E).
Subject:	Food science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10076333
ISBN:	9781339586342

Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products.
Amann, Alexander R.

Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products. - Ann Arbor : ProQuest Dissertations & Theses, 2016 - 111 p.

Source: Masters Abstracts International, Volume: 55-04.

Thesis (M.S.)--University of Minnesota, 2016.

Both apple and orange juice were investigated for off-flavor formation after 8 weeks of storage at 35°C. Furfural, p-vinylguaiacol, Furaneol (DMHF), beta-fenchyl alcohol, alpha-terpinolene, alpha-terpineol, terpinen-4-ol, and methional were selected in orange juice while furfural, 5-methylfurfural, furfuryl alcohol, and beta-damascenone were selected as off-flavor markers in apple juice.

ISBN: 9781339586342Subjects--Topical Terms:

3173303
Food science.

Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products.
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500 $a Source: Masters Abstracts International, Volume: 55-04.
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520 $a Both apple and orange juice were investigated for off-flavor formation after 8 weeks of storage at 35°C. Furfural, p-vinylguaiacol, Furaneol (DMHF), beta-fenchyl alcohol, alpha-terpinolene, alpha-terpineol, terpinen-4-ol, and methional were selected in orange juice while furfural, 5-methylfurfural, furfuryl alcohol, and beta-damascenone were selected as off-flavor markers in apple juice.
520 $a In orange juice, furfural was shown to be formed predominately from ascorbic acid degradation, and DMHF was formed from the degradation of reducing sugars. In apple juice, 5-MF, furfural, and furfuryl alcohol exhibited carbon labeling from reducing sugars. In orange juice, both GLN and TRP accelerated the formation of furfural, p-vinylguaiacol, Furaneol, alpha-terpineol, and terpinen-4-ol. In apple juice, both GLN and GABA promoted 5-methylfurfural, furfuryl alcohol, and beta-damascenone formation over 8 weeks storage. Understanding the influence of fruit composition on the generation of off-flavors can aid in the development of approaches that yield juice with an improved flavor quality throughout shelf life.
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