Modulation of aroma and flavor using glow discharge plasma technology
This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, usi...
Ausführliche Beschreibung
Autor*in: |
Campelo, Pedro H. [verfasserIn] Alves Filho, Elenilson G. [verfasserIn] Silva, Lorena M.A. [verfasserIn] de Brito, Edy S. [verfasserIn] Rodrigues, Sueli [verfasserIn] Fernandes, Fabiano A.N. [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2020 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: Innovative food science & emerging technologies - New York, NY [u.a.] : Elsevier Science, 2000, 62 |
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Übergeordnetes Werk: |
volume:62 |
DOI / URN: |
10.1016/j.ifset.2020.102363 |
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Katalog-ID: |
ELV004116178 |
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520 | |a This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. | ||
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700 | 1 | |a Alves Filho, Elenilson G. |e verfasserin |4 aut | |
700 | 1 | |a Silva, Lorena M.A. |e verfasserin |4 aut | |
700 | 1 | |a de Brito, Edy S. |e verfasserin |4 aut | |
700 | 1 | |a Rodrigues, Sueli |e verfasserin |4 aut | |
700 | 1 | |a Fernandes, Fabiano A.N. |e verfasserin |4 aut | |
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10.1016/j.ifset.2020.102363 doi (DE-627)ELV004116178 (ELSEVIER)S1466-8564(20)30309-X DE-627 ger DE-627 rda eng 630 640 620 DE-600 58.34 bkl Campelo, Pedro H. verfasserin aut Modulation of aroma and flavor using glow discharge plasma technology 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. Cold plasma CG-MS Sesquiterpenoids Terponoids Alves Filho, Elenilson G. verfasserin aut Silva, Lorena M.A. verfasserin aut de Brito, Edy S. verfasserin aut Rodrigues, Sueli verfasserin aut Fernandes, Fabiano A.N. verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 62 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:62 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 62 |
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10.1016/j.ifset.2020.102363 doi (DE-627)ELV004116178 (ELSEVIER)S1466-8564(20)30309-X DE-627 ger DE-627 rda eng 630 640 620 DE-600 58.34 bkl Campelo, Pedro H. verfasserin aut Modulation of aroma and flavor using glow discharge plasma technology 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. Cold plasma CG-MS Sesquiterpenoids Terponoids Alves Filho, Elenilson G. verfasserin aut Silva, Lorena M.A. verfasserin aut de Brito, Edy S. verfasserin aut Rodrigues, Sueli verfasserin aut Fernandes, Fabiano A.N. verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 62 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:62 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 62 |
allfields_unstemmed |
10.1016/j.ifset.2020.102363 doi (DE-627)ELV004116178 (ELSEVIER)S1466-8564(20)30309-X DE-627 ger DE-627 rda eng 630 640 620 DE-600 58.34 bkl Campelo, Pedro H. verfasserin aut Modulation of aroma and flavor using glow discharge plasma technology 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. Cold plasma CG-MS Sesquiterpenoids Terponoids Alves Filho, Elenilson G. verfasserin aut Silva, Lorena M.A. verfasserin aut de Brito, Edy S. verfasserin aut Rodrigues, Sueli verfasserin aut Fernandes, Fabiano A.N. verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 62 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:62 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 62 |
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10.1016/j.ifset.2020.102363 doi (DE-627)ELV004116178 (ELSEVIER)S1466-8564(20)30309-X DE-627 ger DE-627 rda eng 630 640 620 DE-600 58.34 bkl Campelo, Pedro H. verfasserin aut Modulation of aroma and flavor using glow discharge plasma technology 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. Cold plasma CG-MS Sesquiterpenoids Terponoids Alves Filho, Elenilson G. verfasserin aut Silva, Lorena M.A. verfasserin aut de Brito, Edy S. verfasserin aut Rodrigues, Sueli verfasserin aut Fernandes, Fabiano A.N. verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 62 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:62 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 62 |
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10.1016/j.ifset.2020.102363 doi (DE-627)ELV004116178 (ELSEVIER)S1466-8564(20)30309-X DE-627 ger DE-627 rda eng 630 640 620 DE-600 58.34 bkl Campelo, Pedro H. verfasserin aut Modulation of aroma and flavor using glow discharge plasma technology 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. Cold plasma CG-MS Sesquiterpenoids Terponoids Alves Filho, Elenilson G. verfasserin aut Silva, Lorena M.A. verfasserin aut de Brito, Edy S. verfasserin aut Rodrigues, Sueli verfasserin aut Fernandes, Fabiano A.N. verfasserin aut Enthalten in Innovative food science & emerging technologies New York, NY [u.a.] : Elsevier Science, 2000 62 Online-Ressource (DE-627)320640736 (DE-600)2025032-0 (DE-576)117143308 nnns volume:62 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_252 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 62 |
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Modulation of aroma and flavor using glow discharge plasma technology |
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title_full |
Modulation of aroma and flavor using glow discharge plasma technology |
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Campelo, Pedro H. |
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Innovative food science & emerging technologies |
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Innovative food science & emerging technologies |
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eng |
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600 - Technology |
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2020 |
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Campelo, Pedro H. Alves Filho, Elenilson G. Silva, Lorena M.A. de Brito, Edy S. Rodrigues, Sueli Fernandes, Fabiano A.N. |
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Elektronische Aufsätze |
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Campelo, Pedro H. |
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10.1016/j.ifset.2020.102363 |
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630 640 620 |
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verfasserin |
title_sort |
modulation of aroma and flavor using glow discharge plasma technology |
title_auth |
Modulation of aroma and flavor using glow discharge plasma technology |
abstract |
This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. |
abstractGer |
This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. |
abstract_unstemmed |
This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology. |
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title_short |
Modulation of aroma and flavor using glow discharge plasma technology |
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Alves Filho, Elenilson G. Silva, Lorena M.A. de Brito, Edy S. Rodrigues, Sueli Fernandes, Fabiano A.N. |
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Alves Filho, Elenilson G. Silva, Lorena M.A. de Brito, Edy S. Rodrigues, Sueli Fernandes, Fabiano A.N. |
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up_date |
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