A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurisation

About this resource: Quality-related enzymes in foods can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of Jazz apple juices after high-pressure processing (HPP), pulsed electric fields (PEF) processing, and thermal pasteurisation for up to five weeks. Initially, PEF processing resulted in better retention of odor-active volatiles whereas thermal processing had lower levels. During refrigerated storage, volatiles gradually decreased in all processed juices. By the end of storage, the amount of aroma-relevant volatiles appeared to still be higher in PEF and HPP pasteurized juices compared to conventional thermal counterparts. As most of the volatiles assessed in this study are reported to contribute to apple juice aroma, mild pasteurization by PEF or HPP may provide better aroma retention during storage.

Food Waste Innovation Authors: Biniam Kebede, Graham Eyres and Indrawati Oey

Citation: Kebede, B., Lee, P.Y., Leong, S.Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G., Hamid, N., Oey, I. 2018. A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization. Foods 7 (10), 169.