Changes in Volatile Components of Passion Fruit Juice as Affected by Centrifugation and Pasteurization |
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| Authors: | MAY-CHIEN KUO SU-LIN CHEN CHUNG-MAY WU CHU-CHIN CHEN |
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| Affiliation: | Authors Kuo, Wu, and C-C. Chen are affiliated with the Food Industry Research &Development Institute, P.O. Box 246, Hsinchu, 300, Taiwan, Republic of China.;Author S-L. Chen is affiliated with the Institute of Food Science &Technology, National Taiwan Univ., Taipei, Taiwan, Republic of China. Author C.-C. Chen is presently with the Dept. of Food Science, Cook College, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ 08903. |
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| Abstract: | Volatile components of fresh passion fruit (hybrid variety, cultivar Tai-Non No. 1) juice (A), de-starched juice (B), pasteurized and destarched juice (C) and headspace volatiles that were recovered during centrifugation of fresh juice (D) were compared. Charcoal adsorption was used to recover the headspace compounds. The yields of volatiles obtained from the different treatments were 31.69 mg/kg juice for A, 18.97 mg for B, 12.27 mg for C, and 7.93 mg for D, respectively. The pasteurization process (1 min at 85°C) caused a 35% loss in volatile components. |
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