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7268547 
Journal Article 
Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices 
Wongfhun, P; Gordon, MH; Apichartsrangkoon, A; , 
2010 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
ELSEVIER SCI LTD 
OXFORD 
69-74 
WOS:000271818200011 
The flavour characteristics of fresh and processed pennywort juices treated by pasteurisation, sterilisation and high pressure processing (HPP) were investigated by using solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Sesquiterpene hydrocarbons comprise the major class of volatile components present and the juices had a characteristic smell due to the presence of volatile compounds including beta-caryophyllene, humulene, E-beta-farnesene, alpha-copaene, alloaromadendrene and beta-elemene. All processing operations caused a reduction in the total volatile concentration. but HPP caused more volatile acyclic alcohols, aldehydes and oxygenated monoterpenoids to be retained than pasteurisation and sterilisation. Ketones were not present in fresh pennywort juice, but 2-butanone and 3-nonen-2-one were generated in all processed juices, and 2-nonanone and 2-hexanone were present in pasteurised and sterilised juices. Other chemical changes including isomerisation were also reduced by HPP compared to pasteurisation and sterilisation. (C) 2009 Elsevier Ltd. All rights reserved.