Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices.
Blackcurrant
HS–SPME–GC–MS
Juice
Odor
Storage
Volatile compounds
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Sep 2019
30 Sep 2019
Historique:
received:
31
01
2019
revised:
10
04
2019
accepted:
21
04
2019
entrez:
2
6
2019
pubmed:
4
6
2019
medline:
31
7
2019
Statut:
ppublish
Résumé
Blackcurrant juices were prepared without enzyme (NEB-juice) and with conventional enzyme-aided berry pressing (EB-juice). Juices were pasteurized and stored at ambient temperature (in light and dark conditions) and at +4 °C for a 1-year period of time. Volatile composition and odor attributes were followed by HS-SPME-GC-MS and a sensory panel, respectively. Volatiles were decreased in the EB-juice, showing 100-fold lower contents of the main terpenoids, e.g., α-pinene, δ-3-carene, limonene, terpinolene, bornyl acetate and β-caryophyllene; whereas esters, such as methyl butanoate and ethyl butanoate, showed 2- and 4-fold lower contents for the EB-juice. Pasteurization produced minor changes in both juices. Volatiles decreased during storage at room temperature while at +4 °C esters and eucalyptol were kept at 100%. The descriptive sensory analysis reported a significant decrease (p < 0.05) of the berry-like odor after 12-month storage at RT. Storage at +4 °C for 12 months did not affect the odor quality.
Identifiants
pubmed: 31151596
pii: S0308-8146(19)30739-3
doi: 10.1016/j.foodchem.2019.04.076
pii:
doi:
Substances chimiques
Terpenes
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Pagination
151-160Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.