Abstract
The headspace volatile components of high pressure treated (400 MPa, 20 o C, 10 min) white peach (Prunus percica L. cv. Shimizu) were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) and compared with headspace volatiles of ripe intact peach, crushed peach, and heat-treated peach. To examine the flavor quality, the high pressure treated peaches packed in pouches were stored at 25 and 40 o C for various periods and analyzed by GC-MS. The enzymical formation of benzaldehyde, C 6 aldehydes, and alcohols by disruption of the fruit tissues was observed in the high pressure treated fruit and crushed fruit. The influence of high-pressure treatment for β-glucosidase activity related to formation of glycosidically bound volatiles was examined
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