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Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)

Paper ID Volume ID Publish Year Pages File Format Full-Text
19709 43120 2014 10 PDF Available
Title
Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)
Abstract

Pressurized, pasteurized and untreated Thai green-chili pastes (Nam Prig Nhum) were kept at 4 °C, while sterilized samples kept at 30 °C for 8 weeks. Their volatile components were subsequently extracted at every-two-week interval using solid phase microextraction and identified by gas chromatography–mass spectrometry. The chromatograms showed that predominant volatiles present in untreated Nam Prig Nhum were sulfide, hydrocarbon and ester classes, other volatile classes such as aldehydes, ketones, furans, pyrazines, alcohols and acids existed to the lesser extent. Among these volatiles, some sulfides, hydrocarbons, furans and pyrazines were the thermally developed compounds, particularly diallyl sulfide, allyl methyl disulfide and allyl methyl trisulfide. Desired volatiles including ester, aldehyde and alcohol classes in pressurized samples showed higher retention than those thermally treated Nam Prig Nhum. However, most volatiles reduced or lost upon storage.

Keywords
Volatile compounds; Thai green-chili paste; Storage stability; High pressure processing; Thermal processing.
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Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 5, March 2014, Pages 91–100
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us