KINETICS OF FIRST CHANGE ON FLAVOR, COOKED FLAVOR DEVELOPMENT AND PECTINESTERASE INACTIVATION ON MANGO AND PAPAYA NECTARS AND PUREES

The kinetics of first change on flavour (FCF), cooked flavour developm ent (CFD), and pectinesterase (PE) inactivation were evaluated in pure es and nectars of mango and papaya subjected to several thermal treatm ents in a temperature range of 75 to 90 degrees C. Values oft for the FCF on papaya and mango products varied from 15.8 to 18.9 degrees C, a nd for the CFD of mango and papaya purees were 38.4 and 29.5 degrees C respectively. The CFD in nectars showed a lesser dependence on temper ature with z values around 50 degrees C. The values for the thermal PE inactivation varied from FS98.910.5 = 1 to FS99.213.2 = 1 for mango p uree and papaya nectar respectively, showing in all cases that process es designed on PIE inactivation could be optimized for quality changes .