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Registro Completo |
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Biblioteca(s): |
Embrapa Alimentos e Territórios. |
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Data corrente: |
17/11/2023 |
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Data da última atualização: |
17/11/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PORTO, E. C. M.; BRITO, E. S. de; RODRIGUES, S.; FERNANDES, F. A. N. |
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Afiliação: |
ELAINE C. M. PORTO, Universidade Federal do Ceará; EDY SOUSA DE BRITO, CNAT; SUELI RODRIGUES, Universidade Federal do Ceará; FABIANO A. N. FERNANDES, Universidade Federal do Ceará. |
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Título: |
Effect of atmospheric cold plasma on the aroma of pineapple juice. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Processes, v. 11, 2303, 2023. |
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Páginas: |
12 p. |
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DOI: |
10.3390/pr11082303 |
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Idioma: |
Inglês |
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Conteúdo: |
Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors. |
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Palavras-Chave: |
Dielectric barrier discharge plasma; Quality. |
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Thesagro: |
Ananás Comosus; Aroma. |
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Thesaurus Nal: |
Food chemistry. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1158548/1/EffectAtmosphericCold.pdf
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Marc: |
LEADER 01797naa a2200241 a 4500
001 2158548
005 2023-11-17
008 2023 bl uuuu u00u1 u #d
024 7 $a10.3390/pr11082303$2DOI
100 1 $aPORTO, E. C. M.
245 $aEffect of atmospheric cold plasma on the aroma of pineapple juice.$h[electronic resource]
260 $c2023
300 $a12 p.
520 $aPineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors.
650 $aFood chemistry
650 $aAnanás Comosus
650 $aAroma
653 $aDielectric barrier discharge plasma
653 $aQuality
700 1 $aBRITO, E. S. de
700 1 $aRODRIGUES, S.
700 1 $aFERNANDES, F. A. N.
773 $tProcesses$gv. 11, 2303, 2023.
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Registro original: |
Embrapa Alimentos e Territórios (CNAT) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
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URL |
Voltar
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Algodão. Para informações adicionais entre em contato com cnpa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Algodão. |
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Data corrente: |
09/08/1993 |
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Data da última atualização: |
09/08/1993 |
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Autoria: |
SOUZA, J. G. de; SILVA, J. V. da. |
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Título: |
Suppression de la floraison, repartition des hydrates de carbone et croissance du cotonnier (Gossypium hirsutum L.r.latifolium Hutch) |
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Ano de publicação: |
1992 |
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Fonte/Imprenta: |
Coton Fibres Trop., v.47,n.1,p.1-11,1992. |
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Idioma: |
Francês |
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Palavras-Chave: |
Assimilacao; Assimilate; Brasil; Campina Grande; Distribuicao; Distribution; Paraiba. |
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Thesagro: |
Algodão; Gossypium Hirsutum. |
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Thesaurus NAL: |
cotton; flowering. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00715naa a2200253 a 4500
001 1262961
005 1993-08-09
008 1992 bl --- 0-- u #d
100 1 $aSOUZA, J. G. de
245 $aSuppression de la floraison, repartition des hydrates de carbone et croissance du cotonnier (Gossypium hirsutum L.r.latifolium Hutch)
260 $c1992
650 $acotton
650 $aflowering
650 $aAlgodão
650 $aGossypium Hirsutum
653 $aAssimilacao
653 $aAssimilate
653 $aBrasil
653 $aCampina Grande
653 $aDistribuicao
653 $aDistribution
653 $aParaiba
700 1 $aSILVA, J. V. da
773 $tCoton Fibres Trop.$gv.47,n.1,p.1-11,1992.
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Embrapa Algodão (CNPA) |
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