Abstract
Abstract The effects of high hydrostatic pressure on strawberry flavour compounds and the enzyme β-glucosidase were investigated. Strawberry ( Fragaria × ananassa , cv. Elsanta) samples were submitted to high pressure ranging from 200 to 800 MPa. After the high pressure treatment, the samples were kept for 24 h at three different storage temperatures (4, 20 and 30°C) and, thereafter, the flavour was extracted by simultaneous steam distillation-solvent extraction using dichloromethane. Analysis was carried out by GC–MS and HPLC. The analytes of this study are three acids (namely butanoic acid, 2-methyl-butanoic acid and hexanoic acid), one ketone (2,4,6-heptatrione) and three furanones (5-hexyl-dihydro- 3H -furan-2-one, 2,5-dimethyl-4-hydroxy- 2H -furan-3-one and 2,5-dimethyl-4-hydroxy- 2H -furan-3-one-glucoside). The highest flavour stability was observed when samples were treated with lower pressures and they were stored at 4 and 30° C. The enzyme β-glucosidase was found to be activated when pressures of 200 and 400 MPa were applied but inactivated considerably in the 600 and 800 MPa treatments.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
