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Development of volatile fraction of fresh cut osmotically treated mango during cold storage

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Development of volatile fraction of fresh cut osmotically treated mango during cold storage

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dc.contributor.author Torres Oquendo, Juan Diego es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.date.accessioned 2017-01-19T12:50:56Z
dc.date.available 2017-01-19T12:50:56Z
dc.date.issued 2012-02-15
dc.identifier.issn 0308-8146
dc.identifier.uri http://hdl.handle.net/10251/77065
dc.description.abstract [EN] The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric pressure and by applying a vacuum pulse, were carried out using a 45 Brix sucrose solution with (2%) and without calcium lactate, at 30 °C. Samples were treated until they reached 20 Brix in all cases. The volatile profile of the samples was characterised at 0, 1, 4 and 8 days of cold storage at 10 °C, using purge and trap thermal desorption and GC-MS. Osmotic treatment provokes a decrease in the terpene concentration (the most abundant compounds in the volatile fraction mango) and an increase in ethyl acetate and 1-butanol. This fact was especially observed in treatment applying vacuum impregnation with calcium. Treatment at atmospheric pressure, with calcium in the osmotic solution, was the best way to prevent aroma alterations during processing and to ensure its stability throughout cold storage. © 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors thank Ministerio de Ciencia y Tecnologia (AGL2004-01009/ALI Project) for the financial support given to this research. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject GC-MS es_ES
dc.subject Mango es_ES
dc.subject Minimally processed fruit es_ES
dc.subject Osmotic dehydration es_ES
dc.subject Volatile compounds es_ES
dc.subject 1-butanol es_ES
dc.subject Calcium lactate es_ES
dc.subject Ethyl acetates es_ES
dc.subject Fresh-cut es_ES
dc.subject Minimal processing es_ES
dc.subject Osmotic solutions es_ES
dc.subject Osmotic treatment es_ES
dc.subject Purge and trap es_ES
dc.subject Sucrose solution es_ES
dc.subject Vacuum impregnation es_ES
dc.subject Vacuum pulse es_ES
dc.subject Volatile fractions es_ES
dc.subject Volatile profile es_ES
dc.subject Atmospheric pressure es_ES
dc.subject Calcium es_ES
dc.subject Cold storage es_ES
dc.subject Dehydration es_ES
dc.subject Olefins es_ES
dc.subject Sugar (sucrose) es_ES
dc.subject Thermal desorption es_ES
dc.subject Vacuum es_ES
dc.subject Volatile organic compounds es_ES
dc.subject Osmosis es_ES
dc.subject Sucrose es_ES
dc.subject Terpene es_ES
dc.subject Volatile agent es_ES
dc.subject Article es_ES
dc.subject Food processing es_ES
dc.subject Food storage es_ES
dc.subject Mass fragmentography es_ES
dc.subject Thermostability es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Development of volatile fraction of fresh cut osmotically treated mango during cold storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2011.08.012
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2004-01009/ES/APLICACION DE RECUBRIMIENTOS COMESTIBLES EN LA OPTIMIZACION DE LA CALIDAD Y SEGURIDAD DE FRUTAS MINIMAMENTE PROCESADAS/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Torres Oquendo, JD.; Chiralt, A.; Escriche Roberto, MI. (2012). Development of volatile fraction of fresh cut osmotically treated mango during cold storage. Food Chemistry. 130(4):921-927. https://doi.org/10.1016/j.foodchem.2011.08.012 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodchem.2011.08.012 es_ES
dc.description.upvformatpinicio 921 es_ES
dc.description.upvformatpfin 927 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 130 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 206314 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia


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