Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions
作者： Catherine M.G.C. Renard , J.-M. Le Quéré , R. Bauduin , R. Symoneaux , C. Le Bourvellec
DOI: 10.1016/J.FOODCHEM.2010.05.113
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摘要: Abstract Initial crushing and pressing operations have a major influence on the polyphenolic composition of apple juice, therefore, we tested impact variations this step using three cider cultivars contrasting composition: Guillevic, Kermerrien Dous Moen. Under inert atmosphere, increased temperature (between 5 °C 24 °C), extraction procyanidins from fruit to juice. The crushed apples were also subjected four conditions oxidation: preserved oxidation as above, short contact with air, air mixing, long mixing. Oxidation decreased concentrations native polyphenols in juices, especially for flavan-3-ols. golden colour juices was initially enhanced increases saturation C∗ shift hue angle yellow orange. However, highest state became paler more yellow. Bitterness astringency upon oxidation, probably due retention oxidised moieties.
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