风味
芳香
化学
食品科学
静水压力
巴氏杀菌
保质期
热力学
物理
作者
Lin Yuan,Xujuan Liang,Xin Pan,Fei Lao,Yong Shi,Jihong Wu
出处
期刊:Foods
[MDPI AG]
日期:2021-12-20
卷期号:10 (12): 3151-3151
被引量:8
标识
DOI:10.3390/foods10123151
摘要
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
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