Changes in Volatile Flavor Components of Guava Puree during Processing and Frozen Storage

摘要

ABSTRACTThe changes in volatile flavor components of guava puree during processing (85–88°C, 24 sec) and storage at 0°C, ‐ 10°C and ‐20°C for up to 4 months was evaluated by Likens‐Nickerson distillation and capillary GC‐MS. Pasteurized guava puree showed increases in aldehydes and hydrocarbons with decrease in esters when compared with unpasteurized puree. There was only a slight decrease in alcohols and hydrocarbons of pasteurized guava puree stored at ‐ 20°C for 4 mo. Remarkable increases in ethyl alcohol, n‐hexanal, decanoic acid, dodecanoic acid and ethyl acetate in pasteurized guava puree were observed when stored at 0°C and ‐ 10°C for 2