Effect of Pulsed Electric Fields on the Flavour Profile of Red-fleshed Sweet Cherries (Prunus avium var. Stella)

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aut.relation.issue3en_NZ
aut.relation.journalMoleculesen_NZ
aut.relation.volume20en_NZ
aut.researcherGutierrez-Maddox, Noemi
dc.contributor.authorSotelo, KAen_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorOey, Ien_NZ
dc.contributor.authorGutierrez-Maddox, Nen_NZ
dc.contributor.authorMa, Qen_NZ
dc.contributor.authorLeong, SYen_NZ
dc.date.accessioned2020-02-26T03:43:07Z
dc.date.available2020-02-26T03:43:07Z
dc.date.copyright2015en_NZ
dc.date.issued2015en_NZ
dc.description.abstractThe aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse frequency of 100 Hz, a constant pulse width of 20 μs, different electric field strengths between 0.3 and 2.5 kV/cm and specific energy ranging from 31 to 55 kJ/kg. Volatile compounds of samples were analysed using an automated headspace solid phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 33 volatile compounds were identified with benzaldehyde, hexanal, (E)-2-hexenal, (Z)-2-hexen-1-ol, and benzyl alcohol being the predominant volatiles in different PEF-treated samples. Aldehydes namely butanal, octanal, 2-octenal, and nonanal, and (Z)-2-hexen-1-ol increased significantly 24 h after PEF treatment at electric field strengths of more than 1.0 kV/cm. Samples incubated for 24 h after PEF treatment (S3) generated higher concentrations of volatiles than samples immediately after PEF treatments (S2). Quantitative results revealed that more flavour volatiles were released and associated with S3 samples after 24 h storage and S2 samples immediately after PEF both with the highest electric field intensities. Interestingly, this study found that the PEF treatments at the applied electric field strength and energy did not result in releasing/producing undesirable flavour compounds.en_NZ
dc.identifier.citationMolecules, 20(3), 5223–5238. doi:10.3390/molecules20035223
dc.identifier.doi10.3390/molecules20035223en_NZ
dc.identifier.issn1420-3049en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13162
dc.languageengen_NZ
dc.publisherMDPI
dc.relation.urihttps://www.mdpi.com/1420-3049/20/3/5223
dc.rights© 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectVolatile compounds; SPME; GC-MS; Sweet cherries; Pulsed electric fields
dc.titleEffect of Pulsed Electric Fields on the Flavour Profile of Red-fleshed Sweet Cherries (Prunus avium var. Stella)en_NZ
dc.typeJournal Article
pubs.elements-id182059
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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