| Title: | "Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice" |
| Author(s): | Buve C; Neckebroeck B; Haenen A; Kebede B; Hendrickx M; Grauwet T; Van Loey A; |
| Address: | "Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium; Department of Food Science, University of Otago, Box 56, Dunedin 9054, New Zealand. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address: ann.vanloey@kuleuven.be" |
| DOI: | 10.1016/j.foodres.2018.07.022 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "An integrated science-based approach, combining analytical and sensorial data and different data analysis methods, proved successful to study the impact of storage time, storage temperature and oxygen availability on strawberry juice volatiles and allowed to get a multi-perspective view on these changes. An untargeted GC-MS approach showed that the volatile fraction of shelf-stable strawberry juice clearly changed during ambient storage and that oxygen availability (linked to the type of bottle) had a limited effect. To gain further insight, several characteristic aroma compounds were quantified during storage at ambient (20?ª+ degrees C) and accelerated (28-42?ª+ degrees C) temperatures, kinetic parameters were estimated and odour activity values were calculated. The kinetic parameters showed that all characteristic aroma compounds changed significantly during storage at all temperatures and that the rate of change in some compounds was accelerated by storage at higher temperatures. The observed changes in strawberry juice volatiles caused sensorial differences between non-stored and 20?ª+ degrees C stored samples as shown by the sensory evaluations and odour activity values" |
| Keywords: | Fragaria/*chemistry Fruit/chemistry Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry/*methods Multivariate Analysis Odorants/*analysis Volatile Organic Compounds/*analysis 2-Hexenal (PubChem CID: 5281168) Acetic acid (PubChem CID:; |
| Notes: | "MedlineBuve, Carolien Neckebroeck, Bram Haenen, Annelien Kebede, Biniam Hendrickx, Marc Grauwet, Tara Van Loey, Ann eng Research Support, Non-U.S. Gov't Canada 2018/09/10 Food Res Int. 2018 Nov; 113:382-391. doi: 10.1016/j.foodres.2018.07.022. Epub 2018 Jul 17" |
