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Food Chem

Title:		Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices
Author(s):		Marsol-Vall A; Laaksonen O; Yang B;
Address:		"Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland; Institute of Food Quality and Safety, Shanxi Academy of Agricultural Sciences, Longcheng Street No. 81, 030031 Taiyuan, China. Electronic address: baoru.yang@utu.fi"
Journal Title:		Food Chem
Year:		2019
Volume:		20190422
Issue:
Page Number:		151 - 160
DOI:		10.1016/j.foodchem.2019.04.076
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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?ª+ degrees 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., alpha-pinene, delta-3-carene, limonene, terpinolene, bornyl acetate and beta-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?ª+ degrees C esters and eucalyptol were kept at 100%. The descriptive sensory analysis reported a significant decrease (p?ª+
Keywords:		Food Handling Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Humans Odorants/analysis Pasteurization Ribes/*chemistry/metabolism Solid Phase Microextraction Temperature Terpenes/analysis Volatile Organic Compounds/*analysis/isol;
Notes:		"MedlineMarsol-Vall, Alexis Laaksonen, Oskar Yang, Baoru eng England 2019/06/04 Food Chem. 2019 Sep 30; 293:151-160. doi: 10.1016/j.foodchem.2019.04.076. Epub 2019 Apr 22"