Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

The effect of the addition of β-cyclodextrin (β-CD), the most used of natural CDs, on the pear juice quality was studied. Several properties of this fruit juice, such as color, odor and aroma have been evaluated in both the absence and presence of β-CD for the first time. A study of the aroma profil...

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Bibliographic Details
Published in:Journal of Inclusion Phenomena and Macrocyclic Chemistry 2011-08, Vol.70 (3-4), p.453-460
Main Authors: Andreu-Sevilla, Antonio J., Carbonell-Barrachina, Ángel A., López-Nicolás, José M., García-Carmona, Francisco
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Crystallography and Scattering Methods
Food Science
Organic Chemistry
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Summary:The effect of the addition of β-cyclodextrin (β-CD), the most used of natural CDs, on the pear juice quality was studied. Several properties of this fruit juice, such as color, odor and aroma have been evaluated in both the absence and presence of β-CD for the first time. A study of the aroma profile of pear juice showed that esters, aldehydes, alcohols and terpenes are the most important chemical families of volatile compounds present in this fruit juice. Furthermore, a trained sensory panel was used to quantify odor/aroma attributes of pear juices in both the presence and absence of increasing β-CD concentrations. The addition of β-CD at a concentration of 15 mM to pear juice significantly increased its global quality, color intensity and reduced its browning but without any significant decrease in aroma. For this reason, a concentration of 15 mM of this type of natural CD is recommended to be used in pear juice manufacturing.
ISSN:0923-0750
1573-1111
DOI:10.1007/s10847-010-9838-9