Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes
Article first published online: 13 OCT 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 9, pages C643–C646, November/December 2009
How to Cite
Apichartsrangkoon, A., Wongfhun, P. and Gordon, . M. H. (2009), Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes. Journal of Food Science, 74: C643–C646. doi: 10.1111/j.1750-3841.2009.01358.x
- Issue published online: 9 NOV 2009
- Article first published online: 13 OCT 2009
- MS 20090516 Submitted 6/6/2009, Accepted 8/8/2009.
- Centella asiatica;
- headspace volatiles;
- ultra-high pressure
ABSTRACT: The flavor characteristics of pennywort juices with added sugar treated by ultra-high pressure, pasteurization, and sterilization were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry. It was found that sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic aroma due to the presence of volatiles including β-caryophyllene and humulene and α-copaene. In comparison with heated juices, HPP-treated samples could retain more volatile compounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as α-terpinene and ketone class were apparently formed by thermal treatment. All processing operations produced juice that was not significantly different in the concentration of total volatiles.
Practical Application: Pennywort juice is considered a nutraceutical drink for health benefits. Therefore, to preserve all aroma and active components in this juice, a nonthermal process such as ultra-high pressure should be a more appropriate technique for retention of its nutritive values than pasteurization and sterilization.