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Does high hydrostatic pressure affect fruit esters?

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dc.contributor.author Lambadarios, Evripidis
dc.contributor.author Zabetakis, Ioannis
dc.date.accessioned 2021-09-22T08:39:57Z
dc.date.available 2021-09-22T08:39:57Z
dc.date.issued 2002
dc.identifier.uri http://hdl.handle.net/10344/10592
dc.description peer-reviewed en_US
dc.description.abstract The effect of high hydrostatic pressure on ester formation and hydrolysis was studied. Six esters and the corresponding carboxylic acids and alcohols were subjected to high-pressure treatments of 400 and 800MPa under three different pH conditions (namely, buffer solutions of pH 4, 6 and 8). The selected compounds were dissolved into buffer solutions, subjected to the pressure treatment and then extracted using dichloromethane. The analysis and quantification were carried out by gas chromatography with flame ionization as detector. High pressure appeared to have no effect on ester formation or hydrolysis under the investigated conditions. In all cases, a small decrease at the levels of carboxylic acids and esters was observed without any evidence of further reaction. This decrease, referred to as decomposition, depended on pressure and pH conditions. Ester decomposition was minimised when a high-pressure treatment of 400MPa in basic conditions (pH 8) was applied. Carboxylic acid decomposition was minimal in basic conditions and it was independent of the pressure applied. en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries LWT - Food Science and Technology;35 (4), pp. 362-366
dc.relation.uri https://doi.org/10.1006/fstl.2001.0863
dc.rights This is the author’s version of a work that was accepted for publication in LWT - Food Science and Technology . Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in LWT - Food Science and Technology Volume 35, Issue 4, June 2002, Pages 362-366, https://doi.org/10.1006/fstl.2001.0863 en_US
dc.subject strawberry en_US
dc.subject fruits en_US
dc.subject esters en_US
dc.subject high hydrostatic pressure en_US
dc.subject flavour en_US
dc.title Does high hydrostatic pressure affect fruit esters? en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1006/fstl.2001.0863
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US


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