Abstract
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP–VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography–olfactometry showed that HHP–VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP–VFD treatment. The HHP–VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
Highlights
Flavor quality is a composite of oronasal sensory responses to aromas and taste, and is the main attribute controlling consumers’ choices of fruit and vegetable juices [1]
No significant differences in color parameters of the blended juice samples were observed at all pressures of high hydrostatic pressure (HHP) (p > 0.05), which was consistent with previous research in juices where HHP was shown to better preserve the color of raw materials [30]
The results of the analysis showed that, except for 10 volatile compounds, namely geranylacetone (p = 0.155), isovaleraldehyde (p = 0.165), valeraldehyde (p = 0.053), (E, E)-2,4-heptadienal (p = 0.821), (E)-2-nonenal (p = 0.515), 4-carene (p = 0.394), α, p-dimethylstyrene (p = 0.479), 1-pentanol (p = 0.223), (E)-3-Hexen-1-ol (p = 0.221), pcymen-8-ol (p = 0.758), the interaction and main effect between HHP and vacuum-freeze drying (VFD) in terms of their effects on the contents of volatile compounds were significant (p < 0.05)
Summary
Flavor quality is a composite of oronasal sensory responses to aromas and taste, and is the main attribute controlling consumers’ choices of fruit and vegetable juices [1]. The effective sterilization of RTD fruit and vegetable juices is required, but traditional thermal pasteurization can cause a pronounced decrease in flavor quality in juices [2,3]. High hydrostatic pressure (HHP) is becoming a first-choice sterilization method to fulfill the requirements of nonthermal processing, since its limited effects on covalent bonds improve the retention of flavor quality in comparison with thermal processes [4,5]. It is urgent to explore new processing methods to improve the shelf life of HHP-treated fruit and vegetable juices. HHP is often combined with other technologies such as gas, ultrasound, and ultrafiltration to improve safety and quality [10,11,12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
