Share

Study of the influence of osmotic dehydration and freezing on the volatile profile of strawberries.

Author(s) : TALENS P., ESCRICHE I., MARTINEZ-NAVARRETE N., et al.

Type of article: Article

Summary

The effect of osmotic process conditions on the volatile fraction of strawberries was studied, as was the effect of freezing and frozen storage. Osmotic treatments were carried out using sucrose solutions up to 20 °Brix, at atmospheric pressure, and by applying a vacuum pulse (PVOD). Volatile compounds of fresh, dehydrated, and frozen-stored (at -18 °C for 1 month) samples were obtained by simultaneous distillation-extraction. Osmotic treatments caused an increase in ester concentration. Freezing implied losses in all components, although in pre-dehydrated samples the concentration of some esters and furaneol remained greater than in the fresh samples.

Details

  • Original title: Study of the influence of osmotic dehydration and freezing on the volatile profile of strawberries.
  • Record ID : 2003-2439
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 5
  • Publication date: 2002/06
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing