Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 243 - 250

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035710

Effects of different processes on physicochemical parameters and volatile components of apricot juice

  • KONG Lijie ,
  • FENG Zuoshan ,
  • BAI Yujia
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Key Laboratory for Postharvest Science and Technology of Fruits, Urumqi 830052, China)

Received date: 2023-04-03

  Revised date: 2023-05-16

  Online published: 2023-09-27

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Abstract

At present, apricot juice production and processing are often pretreated by crushing, enzymatic liquefaction, hot scalding, etc., which has some adverse effects on the color and flavor of apricot juice. During the alternating freezing and thawing process of apricot fruit, the mechanical effects caused by ice crystal growth and recrystallization damage the cell wall, cell membrane, and other structures, it increased the dissolution of intracellular juices. The physicochemical indexes of apricot fruit and two kinds of apricot juice treated by different processes were studied and their volatile substances were analyzed and identified. Results showed that the contents of total sugar, soluble solid, soluble pectin, and soluble protein in apricot juice pressed at low temperature were higher than those in apricot fruit and pectinase juice, and the contents of clarification, L* value, and browning index in apricot juice pressed at low temperature were better than those in apricot juice cured by pectinase. A total of 118 volatile substances were detected in apricot fruit, low-temperature pressed apricot juice, and pectinase juice, among which 56 volatile substances were detected in apricot fruit with a content of 28.60 mg/mL, while 72 volatile substances were detected in low-temperature pressed apricot juice and 63 volatile substances were detected in apricot juice with the content of 79.11 mg/mL and 62.93 mg/mL, respectively. The physicochemical indexes and volatile substance contents of apricot juice pressed at low temperature were better than those of apricot fruit and pectinase.

Key words： pressed apricot juice at low temperature; freezing treatment; solid phase microextraction; gas chromatography-mass spectrometry; volatile substance

Cite this article

KONG Lijie , FENG Zuoshan , BAI Yujia . Effects of different processes on physicochemical parameters and volatile components of apricot juice[J]. Food and Fermentation Industries, 2023 , 49(17) : 243 -250 . DOI: 10.13995/j.cnki.11-1802/ts.035710

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