Xu, Sujuan published the artcileThe presence of kiwifruit columella affects the aroma profiles of fresh and thermally treated kiwifruit juice, Formula: C10H20O2, the main research area is kiwifruit juice aroma profile thermal treatment columella affect.
The aroma-active compounds in the whole fruit, pulp, and columella of fresh and thermally treated kiwifruit from three varieties (CX), (HW), and (XX) were analyzed. Major aroma-active C6 alcs. and aldehydes were abundant in the pulp, while key esters were predominant in the columella. Quant. descriptive anal. (QDA) indicated that the heating of pulp caused large changes in the fruity and sweet notes, while the intensities of grassy, pungent, and cooked cabbage notes in thermally treated whole kiwifruit (TW) were considerably stronger than thermally treated pulp (TP). Based on GC-MS/O and OAV, 17 odor-active compounds were identified. TP had substantial reductions in key alcs. and aldehydes, and the presence of columella attenuated the heat losses in characteristic esters. Decanal, (E)-2-decenal, 1-octen-3-one, and di-Me sulfide, formed during heating, were pos. correlated with the cooked cabbage odor by partial least-squares regression (PLSR). Hierarchical cluster anal. (HCA) revealed that aroma profiles of TP in CX and HW were similar to fresh samples, suggesting that the columella indeed affected the aroma profile during thermal treatment, especially for CX and HW. Altogether, these results could offer recommendations for kiwifruit juice processing to improve the aroma quality of juice products by changing the content of columella.
LWT–Food Science and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.
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