Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice
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 cha...
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| Published in: | Food research international Vol. 113; pp. 382 - 391 |
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| Main Authors: | , , , , , , |
| Format: | Journal Article |
| Language: | English |
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Elsevier Ltd
01-11-2018
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| 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 °C) and accelerated (28–42 °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 °C stored samples as shown by the sensory evaluations and odour activity values.
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•An integrated science-based approach is useful to study quality changes.•The volatile profile of shelf-stable strawberry juice changed during storage.•Humans notice differences in strawberry juice aroma upon ambient storage.•Concentration changes of aroma compounds can affect consumer perception. |
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| AbstractList | 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 °C) and accelerated (28–42 °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 °C stored samples as shown by the sensory evaluations and odour activity values.
[Display omitted]
•An integrated science-based approach is useful to study quality changes.•The volatile profile of shelf-stable strawberry juice changed during storage.•Humans notice differences in strawberry juice aroma upon ambient storage.•Concentration changes of aroma compounds can affect consumer perception. 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 °C) and accelerated (28-42 °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 °C stored samples as shown by the sensory evaluations and odour activity values. |
| Author | Neckebroeck, Bram Buvé, Carolien Hendrickx, Marc Grauwet, Tara Haenen, Annelien Van Loey, Ann Kebede, Biniam |
| Author_xml | – sequence: 1 givenname: Carolien orcidid: 0000-0002-5420-1487 surname: Buvé fullname: Buvé, Carolien organization: Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium – sequence: 2 givenname: Bram surname: Neckebroeck fullname: Neckebroeck, Bram organization: Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium – sequence: 3 givenname: Annelien surname: Haenen fullname: Haenen, Annelien organization: Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium – sequence: 4 givenname: Biniam surname: Kebede fullname: Kebede, Biniam organization: Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium – sequence: 5 givenname: Marc surname: Hendrickx fullname: Hendrickx, Marc organization: Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium – sequence: 6 givenname: Tara surname: Grauwet fullname: Grauwet, Tara organization: Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium – sequence: 7 givenname: Ann surname: Van Loey fullname: Van Loey, Ann email: ann.vanloey@kuleuven.be organization: Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/30195532$$D View this record in MEDLINE/PubMed |
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| Copyright | 2018 Elsevier Ltd Copyright © 2018 Elsevier Ltd. All rights reserved. |
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| Keywords | Untargeted approach MVDA OAV Linalool (PubChem CID: 6549) Acetic acid (PubChem CID: 176) Ethyl acetate (PubChem CID: 8857) MPP OTR Hexyl acetate (PubChem CID: 8908) Multivariate data analysis HS-SPME-GC-MS PLS 2-Hexenal (PubChem CID: 5281168) Methyl butanoate (PubChem CID: 12180) Strawberry juice volatiles Ethyl hexanoate (PubChem CID: 31265) LV(s) Dimethyl sulfide (PubChem CID: 1068) ASLT Butyl acetate (PubChem CID: 31272) Sensory analysis α-Terpineol (PubChem CID: 17100) VID Storage Ethyl butanoate (PubChem CID: 7762) RI Targeted approach Hexanal (PubChem CID: 6184) Kinetics |
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