Impact of thermal and nonthermal processing technologies on quality of apple cider

AGFD 168

Zareena Azhuvalappil, zareena.azhuvalappil@ars.usda.gov1, Xuetong Fan, xuetong.fan@ars.usda.gov2, Howard Q. Zhang, howard.zhang@errc.ars.usda.gov3, David J. Geveke, david.geveke@ars.usda.gov2, and Russell L. Rouseff, rlr@crec.ifas.ufl.edu1. (1) Food Science and Human Nutrition, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, FL 3261, (2) USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, (3) Food Safety Intervention Technologies, USDA ARS Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19426
The effects of non-thermal pasteurization techniques such as pulse electric field (PEF) and ultraviolet irradiation (UV) on volatile composition, color and microbial quality of apple cider were compared to thermal pasteurization during a 4-week storage study at 4 C. PEF samples showed a 20% increase in total volatiles especially in aldehydes such as hexanal and (E)-2-hexenal whereas a loss of 30% and 70% of total volatiles were noted in thermal and UV samples, respectively. Twenty three, 21 and 16 aroma active volatiles were perceived using GC-O in PEF, thermal and UV samples, respectively. Triangle sensory analysis indicated a significant difference (p<0.05) in aroma of PEF and thermal samples. PEF cider aroma was preferred by 91% of panelists over thermal cider. Thermal and UV pasteurized ciders faded significantly (p<0.05) during storage (CIE L* (lightness) and b* (yellow) values increased). PEF and thermal processing maintained acceptable microbial quality for 4-weeks but UV samples only lasted 2-weeks.
 

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