Kebede Biniam, Ting Vivien, Eyres Graham, Oey Indrawati
Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
Foods. 2020 Feb 10;9(2):165. doi: 10.3390/foods9020165.
This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.
这是第一项揭示巴氏杀菌苹果汁在常温及加速货架期内挥发性变化潜在标志物的研究。采用顶空固相微萃取-气相色谱-质谱指纹图谱法，在20、30和40°C下监测挥发性变化。运用现代化学计量学和特征选择方法，己醛、反-2-己烯醛、二甲基硫醚、糠醛、乙酸乙酯和1-戊醇被选为潜在的货架期标志物。与青苹果、青草和新鲜苹果香气相关的挥发性物质，如己醛和反-2-己烯醛，在储存过程中减少，而与热负荷和褐变相关的化合物，如二甲基硫醚和糠醛，在储存过程中增加。己醛和反-2-己烯醛可作为监测青苹果样特征变化的标志物。糠醛和二甲基硫醚可作为果汁加工和储存过程中温度滥用的标志物。糠醛也可作为果汁褐变的指标。本研究有效地识别了潜在标志物，以监测和预测不同储存条件下货架稳定苹果汁的挥发性香气变化。未来可进行感官分析，以确认所选标志物与香气的相关性。
