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The Sensory Quality of Cucumber Juice after High Pressure Processing and Heat Treatment

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  131595592,  2013 Kansas City, Missouri, July 21 - July 24, 2013. (doi: @2013
Authors:   Chunfang Wang, Chunfang Wang, Feifei Hu, Yao Zhan, Yong Yu, Jinsong He, Songming Zhu
Keywords:   cucumber juice high pressure processing heat treatment sensory quality correlation analysis.

Abstract. High pressure processing (HPP) is an alternative technique for thermal treatment of foods. In this study, artificial and instrument evaluation were used to quantify the change of the sensory quality (color, precipitation and aroma) of treated fresh cucumber juice during the storage at different temperature (10°C, 25°C and 37°C). The untreated, high pressure processed (500 MPa, 2 min and 600 MPa, 2 min) and heat treated (60°C, 2 min) samples were used in this study. The instrumental evaluation includes chromatic meter combined with ΔE (color evaluated), centrifugal sedimentation rate (precipitation evaluated) and characteristic aroma substances content analysis (with GC-MS for aroma evaluated). The results showed that there was no significant difference among the cucumber juices under different treatments on the value of color and aroma. The effect of high pressure treatment was better than heat treatment on the centrifugal sedimentation rate determination, but this advantage was not significant with the increasing storage temperature. Correlation analysis was carried out between the artificial and instrumental evaluation for color, precipitation and aroma. The results showed that the correlation was significant in color and precipitation (besides the samples stored at 10°C). It was indicated that the use of chromatic meter combined with ΔE for the evaluation of cucumber juice color was reliable. There was significant correlation between (E,Z)-2,6-nonadienal, hexanal and the aroma artificial evaluation for the samples stored at 10°C, and this instrumental evaluation for aroma was reliable at 10°C.

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