Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.
J Agric Food Chem. 2004 Dec 15; 52(25):7628-36.JA

Abstract

The influence of thermal treatment on black currant juice aroma was investigated in temperature and time ranges relevant for black currant juice concentration processes, namely, 45, 60, 75, and 90 degrees C. Forty-nine aroma compounds were quantified, and the thermal treatment resulted in concentration increases of most terpenes, aldehydes, furans, and phenols, whereas the concentration of esters slightly decreased. Higher temperatures and longer exposure times had larger effects on the aroma compounds. Odor triangle tests showed no sensory difference between pasteurized juice and juice heated at 60 degrees C, whereas juice heated at 90 degrees C differed significantly from pasteurized juice. It is concluded that a 90 degrees C thermal treatment of black currant juice, which is in the temperature range used for conventional evaporation of black currant juice, has an effect on the aroma and sensory properties.

Authors+Show Affiliations

Varming C

Department of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

Andersen ML

No affiliation info available

Poll L

No affiliation info available

MeSH

BeveragesGas Chromatography-Mass SpectrometryHot TemperatureOdorantsRibes

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15675814

Citation

Varming, Camilla, et al. "Influence of Thermal Treatment On Black Currant (Ribes Nigrum L.) Juice Aroma." Journal of Agricultural and Food Chemistry, vol. 52, no. 25, 2004, pp. 7628-36.

Varming C, Andersen ML, Poll L. Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma. J Agric Food Chem. 2004;52(25):7628-36.

Varming, C., Andersen, M. L., & Poll, L. (2004). Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma. Journal of Agricultural and Food Chemistry, 52(25), 7628-36.

Varming C, Andersen ML, Poll L. Influence of Thermal Treatment On Black Currant (Ribes Nigrum L.) Juice Aroma. J Agric Food Chem. 2004 Dec 15;52(25):7628-36. PubMed PMID: 15675814.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma. AU - Varming,Camilla, AU - Andersen,Mogens L, AU - Poll,Leif, PY - 2005/1/29/pubmed PY - 2005/4/21/medline PY - 2005/1/29/entrez SP - 7628 EP - 36 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 25 N2 - The influence of thermal treatment on black currant juice aroma was investigated in temperature and time ranges relevant for black currant juice concentration processes, namely, 45, 60, 75, and 90 degrees C. Forty-nine aroma compounds were quantified, and the thermal treatment resulted in concentration increases of most terpenes, aldehydes, furans, and phenols, whereas the concentration of esters slightly decreased. Higher temperatures and longer exposure times had larger effects on the aroma compounds. Odor triangle tests showed no sensory difference between pasteurized juice and juice heated at 60 degrees C, whereas juice heated at 90 degrees C differed significantly from pasteurized juice. It is concluded that a 90 degrees C thermal treatment of black currant juice, which is in the temperature range used for conventional evaporation of black currant juice, has an effect on the aroma and sensory properties. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15675814/Influence_of_thermal_treatment_on_black_currant__Ribes_nigrum_L___juice_aroma_ DB - PRIME DP - Unbound Medicine ER -

Tags

Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.J Agric Food Chem. 2004 Dec 15; 52(25):7628-36.JA