| Abstract: | White peach (Prunus persica L cv Yamane) homogenates with sugar (20%), or with sugar (20%) and/or L -ascorbic acid (0·1%) and/or sodium chloride (0·5%), were packed in plastic bottles, pressurised (400 MPa, 20°C, 10 min), and then stored at 0 and 25°C for various periods. The headspace volatiles which were absorbed on Tenax TA using dynamic headspace sampling were heat desorbed and analysed by capillary gas chromatography mass spectrometry. Enzymatic formation of benzaldehyde during storage was observed in all samples. The homogenate with L -ascorbic acid showed the highest level of benzaldehyde formation. The flavour quality and colour of the pressurised homogenates with ascorbic acid stored at lower temperature were excellent. © 1997 SCI. |
