The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger

Keiko Yamaguchi, Tatsuo Kato, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

High hydrostatic pressure (HHP) was applied to grated ginger in order to inactivate quality-degrading enzymes in a non-thermal manner. The effects of HHP treatment on the flavor and the color of the grated ginger were investigated just after treatment and during storage. After HHP treatment (400 MPa, 5 min), geraniol dehydrogenase (GeDH) was inactivated to less than 5%, but the activity of polyphenol oxidase (PPO) was reduced only to 37%. Heat treatment (100 °C, 10 min) inactivated GeDH to 43% and PPO to about 10%. In storage, the reduction of geranial, neral, and citronellal to the corresponding alcohols was observed in the untreated and the heat-treated ginger, while it was not in the HHP-treated grated ginger. In the HHP-treated sample, terpene aldehydes almost disappeared without the formation of the corresponding alcohols. Browning was not observed immediately after HHP treatment, while it was complete in the heat-treated sample. The color change during storage appeared to reflect the residual activity of PPO.

Original languageEnglish
Pages (from-to)1981-1986
Number of pages6
JournalBioscience, Biotechnology and Biochemistry
Volume74
Issue number10
DOIs
Publication statusPublished - Nov 8 2010

Fingerprint

Ginger
Hydrostatic Pressure
Flavors
Hydrostatic pressure
citral
Color
Catechol Oxidase
Hot Temperature
Oxidoreductases
Alcohols
Terpenes
Aldehydes
Heat treatment
Enzymes

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biotechnology
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Cite this

The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger. / Yamaguchi, Keiko; Kato, Tatsuo; Noma, Seiji; Igura, Noriyuki; Shimoda, Mitsuya.

In: Bioscience, Biotechnology and Biochemistry, Vol. 74, No. 10, 08.11.2010, p. 1981-1986.

Research output: Contribution to journalArticle

Yamaguchi, Keiko ; Kato, Tatsuo ; Noma, Seiji ; Igura, Noriyuki ; Shimoda, Mitsuya. / The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger. In: Bioscience, Biotechnology and Biochemistry. 2010 ; Vol. 74, No. 10. pp. 1981-1986.
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