Effect of Irradiation and Other Processing Treatments on the Flavor Quality of Apple Cider

摘要

Irradiation is an effective non-thermal processing treatment to inactivate foodborne pathogens and spoilage microorganisms in apple cider, although it can affect the flavor quality. The effects of irradiation, sorbate addition, and packaging treatment on the flavor quality of apple cider during storage were investigated. Free radicals generated during irradiation were quenched by sorbate to minimize the loss of esters and other volatile compounds that contribute to apple aroma. In the absence of sorbate, packaging materials and environments which minimize oxygen exposure were critical in preserving the desirable flavor quality of the irradiated apple cider during storage. Development of processing treatments to improve the safety of apple cider must consider their effect on the flavor compounds that impact consumer acceptability.