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

Gespeichert in:

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]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Cold plasma CG-MS Sesquiterpenoids Terponoids

Übergeordnetes Werk:	Enthalten in: Innovative food science & emerging technologies - New York, NY [u.a.] : Elsevier Science, 2000, 62
Übergeordnetes Werk:	volume:62

DOI / URN:	10.1016/j.ifset.2020.102363

Katalog-ID:	ELV004116178

Internformat


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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 Silva, Lorena M.A. \|e verfasserin \|4 aut
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700	1		\|a Fernandes, Fabiano A.N. \|e verfasserin \|4 aut
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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author_variant	p h c ph phc f e g a feg fega l m s lm lms b e s d bes besd s r sr f a f fa faf
matchkey_str	campelopedrohalvesfilhoelenilsongsilvalo:2020----:ouainfrmadlvrsngodshre
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publishDate	2020
allfields	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
spelling	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
allfieldsGer	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
allfieldsSound	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
language	English
source	Enthalten in Innovative food science & emerging technologies 62 volume:62
sourceStr	Enthalten in Innovative food science & emerging technologies 62 volume:62
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Cold plasma CG-MS Sesquiterpenoids Terponoids
dewey-raw	630
isfreeaccess_bool	false
container_title	Innovative food science & emerging technologies
authorswithroles_txt_mv	Campelo, Pedro H. @@aut@@ Alves Filho, Elenilson G. @@aut@@ Silva, Lorena M.A. @@aut@@ de Brito, Edy S. @@aut@@ Rodrigues, Sueli @@aut@@ Fernandes, Fabiano A.N. @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	320640736
dewey-sort	3630
id	ELV004116178
language_de	englisch
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author	Campelo, Pedro H.
spellingShingle	Campelo, Pedro H. ddc 630 bkl 58.34 misc Cold plasma misc CG-MS misc Sesquiterpenoids misc Terponoids Modulation of aroma and flavor using glow discharge plasma technology
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topic_title	630 640 620 DE-600 58.34 bkl Modulation of aroma and flavor using glow discharge plasma technology Cold plasma CG-MS Sesquiterpenoids Terponoids
topic	ddc 630 bkl 58.34 misc Cold plasma misc CG-MS misc Sesquiterpenoids misc Terponoids
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title	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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author_browse	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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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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author2	Alves Filho, Elenilson G. Silva, Lorena M.A. de Brito, Edy S. Rodrigues, Sueli Fernandes, Fabiano A.N.
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up_date	2024-07-06T21:54:16.846Z
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Modulation of aroma and flavor using glow discharge plasma technology

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