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Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes

Authors

  • Arunee Apichartsrangkoon,

    1. Authors Apichartsrangkoon and Wongfhun are with Dept. of Food Science and Technology, Chiangmai Univ., Thailand. Author Gordon is with Dept. of Food Biosciences, Univ. of Reading, Reading, Berkshire, U.K. Direct inquiries to author Apichartsrangkoon (E-mail: aruneeapichart@gmail.com).
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  • Pronprapa Wongfhun,

    1. Authors Apichartsrangkoon and Wongfhun are with Dept. of Food Science and Technology, Chiangmai Univ., Thailand. Author Gordon is with Dept. of Food Biosciences, Univ. of Reading, Reading, Berkshire, U.K. Direct inquiries to author Apichartsrangkoon (E-mail: aruneeapichart@gmail.com).
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  • Michael H. Gordon

    1. Authors Apichartsrangkoon and Wongfhun are with Dept. of Food Science and Technology, Chiangmai Univ., Thailand. Author Gordon is with Dept. of Food Biosciences, Univ. of Reading, Reading, Berkshire, U.K. Direct inquiries to author Apichartsrangkoon (E-mail: aruneeapichart@gmail.com).
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Abstract

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.

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