Abstract:

Pasteurization is a commonly used method in sterilization of juice. In order to explore the influence ofpasteurization on jackfruit juice, the volatile aroma compounds in jackfruit juice prepared from 6 Malaysian cultivars (m1,m2, m3, m4, m5 and m6 ) before and after pasteurization were investigated and classified by using headspace solid-phasemicroextraction (HS-SPME) and gas chromatograghy-mass spectrometry (GC-MS) and cluster analysis method, respectively.The results showed that 58 and 55 kinds of aroma compounds were detected in 6 jackfruit cultivars before and afterpasteurization, respectively. After pasteurization, ethyl acetate, n-propyl acetate, 3-methyl-1-butanol, 3-hexen-1-ol,acetate,n-heptyl acetate, decyl acetate, 2,4-dodecadienal, 1,9-dodecadiene and (E)-9-octadecenoic acid ethyl ester disappeared.Furthermore, propyl butyrate, ethyl hexanoate, hexyl isovalerate, methylbutyl hexanoate, bicyclohept-2-ene, 2,6-dimethyl-6-(4-methyl-3- penten-1-yl)-benzoic acid, 2-methylbutyl ester, ethyl 9-hexadecenoate and ethyl 9,12,15-octadecatrienoate werenewly detected. The results of cluster analysis indicated that the pasteurization showed less impact on aroma compounds ofm1, m3 and m5, whereas had more impact on m2, m4 and m6, especially for m6 and m4.

Key words: jackfruit juice, pasteurization, headspace solid-phase microextrection (HS-SPME), gas chromatograghy-mass spectrometry (GC-MS), cluster analysis