[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

Shashirekha, M. N. and Baskaran, V. and Jaganmohan Rao, L. and Vijayalakshmi, M. R. and Rajarathnam, S. (2008) Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology, 41 (2). pp. 236-243.

[img] PDF
Restricted to Registered users only

Download (377kB)


Changes in volatile compounds of fruit pulp of Annona squamosa, as influenced by the conditions of processing, were studied. Sweet and pleasant flavored pulp from mature ripe fruits was subjected to treatments such as frozen and stored (for 12 months), heated to 55 1C (critical temperature) and 85 1C (pasteurization temperature) for 20 min each, and spray dried with skim and whole milk powders. Volatiles from these samples were extracted into dichloromethane and n-pentane (1:1), and were subjected to gas chromatograph (GC) and gas chromatograph–mass spectrometer (GC–MS) analysis for identification and quantification of chemical constituents. Terpenes such as a-pinene, b-pinene, linalool, germacrene-D and spathulenol, esters like sec-butylbutanoate, and methyllinolenate, along with benzyl alcohol and two oxygenated sesquiterpenes were found to be the major volatiles of the fresh pulp. The 12-month-stored frozen pulp did not differ from the fresh pulp in the flavour spectrum. Heating fresh pulp at 55 and 85 1C, tended to produce increased flavour spectrum, the compounds relatively being more at 85 1C. At 55 1C, significant increase in the quantities of a-pinene, b-pinene, linalool, germacrene and spathulenol were observed; higher quantities of cineole, limonene, a-cubebene and a-copaene, caryophyllene, a-farnecene and d-cadenene were formed, while these were totally absent in fresh pulp. Significant increase in quantities of a-pinene, b-pinene, 1,8-cineole, limonene, aromadendrene, a-farnecene, g-cadenene, d-cadenene and spathulenol were found by heating pulp at 85 1C. Spray-dried samples, showed increased flavor note with the use of whole milk powder as compared to the skim milk powder.

Item Type: Article
Uncontrolled Keywords: Annona squamosa; Custard apple; Pulp; Heat; Spray dried; Frozen; Flavours; Gas chromatography; Mass spectrometry
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Aug 2008 11:24
Last Modified: 30 Apr 2012 09:08
URI: http://ir.cftri.res.in/id/eprint/8722

Actions (login required)

View Item View Item