Flavor changes during processing and storage of fruit juices. I. markers for processed and stored fruit juices.

摘要

Different causes of off flavour formation during processing and storage of fruit juices are considered in part I of this review, and chemical marker substances that indicate potential losses of juice quality were identifed. Individual aspects considered include: off flavour formation as a result of heat treatment and during storage at high temp. (Maillard reaction, Strecker degradation, p-vinylguaiacol, alpha-terpineol); off flavour formation as a result of lipid oxidation; off flavour compoundsresulting from microbial growth; and contamination from process water (waterborne compounds causing off flavour and their sources).