文献类型： 外文期刊

作者： Marsol-Vall, Alexis ¹ ; Laaksonen, Oskar ¹ ; Yang, Baoru ¹ ;

作者机构： 1.Univ Turku, Dept Biochem, Food Chem & Food Dev, FI-20014 Turku, Finland

2.Shanxi Acad Agr Sci, Inst Food Qual & Safety, Longcheng St 81, Taiyuan 030031, Shanxi, Peoples R China

关键词： Blackcurrant; HS-SPME-GC-MS; Juice; Odor; Storage; Volatile compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 293 卷

页码：

收录情况： SCI

摘要： 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 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 degrees 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 degrees C for 12 months did not affect the odor quality.