Mechanism of retort smell development during sterilization of canned tea drink and its deodorization measure.

DOI Web Site 2 Citations

Bibliographic Information

Other Title
  • 缶煎茶の殺菌中に生成するレトルト臭の生成機構とその防臭対策
  • カン センチャ ノ サッキンチュウ ニ セイセイスル レトルト シュウ ノ セ

Search this article

Description

The Flavor deterioration of canned tea drink at retort-sterilization was examined. This deterioration was clear with Sen-cha drink. However, the typical retort smell was not discriminated organoleptically in canned Oolong tea, black tea, and Hoji-cha. After sterilization, the contents of volatile compounds decreased uniformly, except for sen-cha. The contents of E-2, E-4, heptadienal, linalool, geraniol, benzyl-alcoho, β-ionone, 4-vinylphenol and indole increased in sterilized Sen-cha drink. These compounds may be liberated from their precursors solubilized in Sen-cha drink in sterilization under high pressure and high temperature. The formation of these compounds may deteriorate the aroma of Sen-cha drink. The retort smell in sterilized Sen-cha drink was suppressed effectively by adding cyclodextrin.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 63 (1), 29-35, 1989

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

Citations (2)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top