Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with
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Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin José M. López-Nicolás & Antonio J. Andreu-Sevilla & Francisco García-Carmona & Ángel A. Carbonell-Barrachina
Received: 1 November 2013 / Accepted: 15 January 2014 # Springer Science+Business Media New York 2014
Abstract The combination headspace solid phase microextraction+gas chromatography–mass spectrometry+gas chromatography with flame ionization detector was successfully used in quantitative determination of the instrumental odor of pear juice. Esters, aldehydes, alcohols, and terpenes were the major chemical families of the pear juice odor. Twenty-six were identified and quantified, with propyl acetate, hexyl acetate, 2-methyl-1-butanol, and butyl acetate being the major compounds. αCyclodextrins (CD) significantly improved the color of pear juice, leading to higher values of L* and lower of scores of a*, b*, and ΔE*. However, α-CD also reduced the total concentration of volatiles in the headspace of the juice by creating inclusion complexes with volatiles; after 40 min of oxidation, total volatiles were 8.2 and 3.4 mg L−1 in control and α-CD-treated juices, respectively. But in summary, the global quality (joint consideration of the main sensory attributes) was improved by the addition of α-CD (6.9 compared to 5.2).
Keywords GC-FID . GC-MS . HS-SPME . Pear juice . Cyclodextrins . Odor J. M. López-Nicolás (*) : F. García-Carmona Departamento de Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de Veterinaria, Regional Campus of International Excellence “Campus Mare Nostrum”, Universidad de Murcia, Murcia, Spain e-mail: [email protected] A. J. Andreu-Sevilla : Á. A. Carbonell-Barrachina Department of AgroFood Technology, Food Safety and Quality Group, Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain J. M. López-Nicolás : F. García-Carmona Murcia Biomedical Research Institute (IMIB), Murcia, Spain
Introduction The search of new substances to improve the quality of foods, especially of heat-treated products, and conferring them added value has been a challenge for the food industry. Cyclodextrins (CDs) can be included in this category of substances. α-, β-, and γ-CD have now the generally regarded as safe (GRAS) status and have been approved recently as additives in the European Union (α-, β-, and γ-CD: E-457, E-459, and E-458, respectively). CDs have proved to significantly enhance the color of pasteurized fruit juices, such as grape (Nuñez-Delicado et al. 2005), apple (López-Nicolás et al. 2007a), peach (LópezNicolás et al. 2007b), mandarin (Navarro et al. 2011), and pear (López-Nicolás et al. 2009; Andreu-Sevilla et al. 2011a, b), without having negative effects on other important organoleptic attributes, such as odor and/or aroma. The enzymatic browning of juices can be slowed down using CDs (α, β, and γ) at different concentrations because CDs are able to complex the phenolic compounds and therefore avoid their ox
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