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Caractéristiques de saveur du cidre de pomme irradié lors de l'entreposage : impact des matériaux utilisés pour l'emballage et de l'ajout de sorbate.

Flavour characteristics of irradiated apple cider during storage: effect of packaging materials and sorbate addition.

Auteurs : CROOK L. R., BOYLSTON T. D.

Type d'article : Article

Résumé

Apple cider, with (0.1%) and without potassium sorbate, was packaged in 3 different materials to evaluate the effects of irradiation (2 kGy) and storage on flavour. Irradiated apple cider samples were compared with unirradiated samples stored in glass jars. Volatile flavour compounds, soluble solids, and titratable acidity were determined weekly throughout 3 wk of refrigerated storage. Oxygen permeability of the packaging materials was important in the retention of flavour during storage. Cider irradiated and stored in polystyrene containers or nylon-6 packaging materials (low oxygen permeability) had lower rates of loss of characteristic flavour compounds compared with unirradiated apple cider and cider irradiated and stored in low-density polyethylene (high oxygen permeability). The presence of sorbate, functioning as a yeast and mould inhibitor, reduced the rates of loss of the characteristic flavour compounds and the fermentation of sugars to acids. Principal component analysis resulted in several esters characteristic of apple flavour, soluble solids, and titratable acidity loading onto the 1st principal component (PC-1). Packaging material and sorbate treatment had the greatest effect on the compounds that loaded onto PC-1.

Détails

  • Titre original : Flavour characteristics of irradiated apple cider during storage: effect of packaging materials and sorbate addition.
  • Identifiant de la fiche : 2005-1381
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 69 - n. 7
  • Date d'édition : 09/2004

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