The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma

摘要

The novel discovery of p-hydroxyphenylbutan-2-one (berry note) in Riceberry aroma was characterized by gas chromatography-olfactometry and gas chromatography-time-of-flight mass spectrometry. Odor activity values and aroma extract dilution analysis revealed the high potency of this ketone, vanillin, and guaiacol found within the purple rice. Furthermore, ultrapasteurization (UP), high-temperature short-time (HTST) pasteurization, and ultrahigh-temperature (UHT) sterilization effects on rice beverage aroma were analyzed using Riceberry as a sample. Riceberry s key odorants also remained the primary aromatic contributors in beverage models. Although descriptive sensory analysis showed a slightly lower musty note intensity in HTST beverages compared to the UP sample, their flavor dilution chromatograms were similar. Cluster analysis and R-index ranking test further confirmed aroma similarities during storage. Stored samples sterilized via UHT experienced certain potential off-odors, including acetic acid, propanoic acid, and indole, as opposed to the other beverages. UP was therefore superior to HTST and UHT by extending beverage shelf life without any undesirable odors.