Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties

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dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:43:53Z
dc.date.available2021-06-23T19:43:53Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractRegime (direction, amount, rate, and pattern) of change in aroma active compounds was quantified as a function of four pulsed electric field (PEF) treatment times, three fruits, and 10 physical and eight sensory properties using the best-fit multiple linear regression (MLR) models. The PEF treatment times did not deteriorate 94% of the sensory properties and 70% of the physical properties and significantly change 57% of a total of 73 aroma active compounds detected for sour cherry juice, and apricot and peach nectars. The best performing MLR models belonged to 1-methyl-4-prop-1-en-2-ylcyclohexene as a function of fruit type, treatment time, and titratable acidity (= 49 mg/L; R-adj(2) = 95.7%;R-cv(2) = 94.9%) and to 2-[(2S,5S)-5-ethenyl-5-methyloxolan-2-yl]propan-2-ol as a function of fruit type, and treatment time (SE = 157 mg/L; R-adj(2) = 98.2%; R-cv(2) = 98.0%), respectively (n = 48; p < 0.001). Industrial relevance: Pulsed electric field (PEF) is one of the leading nonthermal food technologies especiallyfor processing of high acid low viscosity foods with satisfactory quality and microbial inactivation. It was shown in this study that PEF with different treatment times can successfully be applied in the pasteurization of sour cherry juice, and apricot and peach nectars with minimum loss of aroma active compounds and sensory and physical properties. Both PEF processing conditions and results can be used as a guide to determine PEF processing parameters for industrial scale processing of juices/nectars. (C) 2015 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.ifset.2015.11.020
dc.identifier.endpage205en_US
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-84951850154en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage195en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2015.11.020
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8874
dc.identifier.volume33en_US
dc.identifier.wosWOS:000372383000024en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPulsed Electric Fieldsen_US
dc.subjectApricot Nectaren_US
dc.subjectSour Cherry Juiceen_US
dc.subjectPeachen_US
dc.subjectAroma Active Compoundsen_US
dc.titleChange regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory propertiesen_US
dc.typeArticleen_US

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