Cover Image

Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing

The purpose of this study was to determine the changes of textural properties and flavor profiles of lychee after high pressure processing. It was found that the firmness values of pressurized lychee decreased with increasing pressure levels, temperatures and processing times, in particular lychee p...

Full description

Saved in:
Bibliographic Details
Main Authors: Chaikham, P, Phanchaisri, C.
Format: Journal Contribution
Language:English
Published: 2018
Subjects:
Litchi chinensis
Lychees
High pressure treatment
Ultra high temperature treatment
Volatile compounds
Lipoxygenase
Gas chromatography
Firmness
Flavour
Texture
Keeping quality
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/15002
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:http:--agris.upm.edu.my:0-15002
record_format dspace
spelling oai:http:--agris.upm.edu.my:0-15002Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processingChaikham, PPhanchaisri, C.Litchi chinensisLycheesHigh pressure treatmentUltra high temperature treatmentVolatile compoundsLipoxygenaseGas chromatographyFirmnessFlavourTextureKeeping qualityThe purpose of this study was to determine the changes of textural properties and flavor profiles of lychee after high pressure processing. It was found that the firmness values of pressurized lychee decreased with increasing pressure levels, temperatures and processing times, in particular lychee pressurized at 600 MPa and 60°C for 20 min. Considering the confocal scanning laser microscopic (CSLM) images, the microstructure of lychee treated under extreme conditions (600 MPa/60°C/20 min) was more severely affected than samples treated at 200 MPa and 20°C for 10 min. GC-MS chromatograms elucidated that ethanol and ethyl acetate were the major volatiles in fresh and pressurized samples. Pressurization at 200 MPa could maintain ester volatiles (freshness or fruity aromas) present in lychee better than more extreme processing level.2018-10-25T08:14:59Z2018-10-25T08:14:59Z2017Journal ContributionArticleNon-RefereedInternational Food Research Journal, 24 (3), p. 1220-1226ISSN (Online): 2231 7546http://agris.upm.edu.my:8080/dspace/handle/0/15002MY2018051113enhttp://www.ifrj.upm.edu.my/24%20(03)%202017/(43).pdfThailandhttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Litchi chinensis
Lychees
High pressure treatment
Ultra high temperature treatment
Volatile compounds
Lipoxygenase
Gas chromatography
Firmness
Flavour
Texture
Keeping quality
spellingShingle Litchi chinensis
Lychees
High pressure treatment
Ultra high temperature treatment
Volatile compounds
Lipoxygenase
Gas chromatography
Firmness
Flavour
Texture
Keeping quality
Chaikham, P
Phanchaisri, C.
Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing
description The purpose of this study was to determine the changes of textural properties and flavor profiles of lychee after high pressure processing. It was found that the firmness values of pressurized lychee decreased with increasing pressure levels, temperatures and processing times, in particular lychee pressurized at 600 MPa and 60°C for 20 min. Considering the confocal scanning laser microscopic (CSLM) images, the microstructure of lychee treated under extreme conditions (600 MPa/60°C/20 min) was more severely affected than samples treated at 200 MPa and 20°C for 10 min. GC-MS chromatograms elucidated that ethanol and ethyl acetate were the major volatiles in fresh and pressurized samples. Pressurization at 200 MPa could maintain ester volatiles (freshness or fruity aromas) present in lychee better than more extreme processing level.
format Journal Contribution
author Chaikham, P
Phanchaisri, C.
author_facet Chaikham, P
Phanchaisri, C.
author_sort Chaikham, P
title Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing
title_short Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing
title_full Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing
title_fullStr Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing
title_full_unstemmed Changes in lychee (Litchi chinensis Sonn.) texture and volatile compounds due to ultra-high pressure processing
title_sort changes in lychee (litchi chinensis sonn.) texture and volatile compounds due to ultra-high pressure processing
publishDate 2018
url http://agris.upm.edu.my:8080/dspace/handle/0/15002
_version_ 1819285129981329408
score 13.4562235

Similar Items