Identification of Off-Flavor Components in Frozen Strawberry Juice

doi:10.7506/spkx1002-6630-201306051

Abstract

Abstract: In order to evaluate the major off-flavor components in frozen strawberry juice after ultra-high pressure (UHP) treatment, strawberry juice was subjected to UHP treatment at 400 MPa for 15 min, and then stored at －60, －18 ℃ and －5 ℃ for 4 weeks, respectively. Solid phase micro-extraction (SPME) with different fiber coatings and gas chromatographymass spectrometry (GC-MS) were used to analyze and identify the major off-flavor components. The results showed that volatile flavor components of strawberry juice after frozen storage revealed an obvious change and unpleasant off-flavor was observed. Compared with unfrozen strawberry juice, hydrogen sulfide and isooctyl alcohol were detected in frozen strawberry juice as the major off-flavor sources.

Key words: solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), strawberry juice, off-flavor

CLC Number:

TS255.4

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