Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

Buvé, Carolien; Neckebroeck, B.; Haenen, Annelien; Kebede, Biniam; Hendrickx, Marc; Grauwet, Tara; Loey, Ann Van

doi:10.1016/j.foodres.2018.07.022

Cited by 23 publications

(29 citation statements)

References 35 publications

(54 reference statements)

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“…Headspace-solid phase microextraction (HS-SPME) procedure was conducted according to Buvé, Neckebroeck, Haenen, Kebede, Hendrickx, Grauwet and Van Loey [18] with some modifications. Frozen samples were gently thawed overnight in a cooling room at 4 • C. An aliquot of 8 mL apple juice was added into a 20 mL GC glass vial with polytetrafluoroethylene (PTFE) /silicone septum and crimp caps.…”

Section: Headspace Gas Chromatography-mass Spectrometry (Gc-ms) Fingementioning

confidence: 99%

“…Blank samples were also used to monitor any carryover and integrity of the fibre. [18], the raw GC-MS total ion chromatogram was processed using automated mass spectral deconvolution and identification system (AMDIS, version 2.72, 2014, Agilent Technologies, USA) and mass profiler professional (MPP, version 14.9.1, 2017, Agilent Technologies, Australia) software. AMDIS was used to deconvolute peaks.…”

Section: Headspace Gas Chromatography-mass Spectrometry (Gc-ms) Fingementioning

confidence: 99%

“…SPME is one of the most commonly used extraction techniques due to its sensitivity and selectivity and solvent-free nature. In this work, SPME using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre coating was chosen due to its proven ability to detect a wide range of volatile compounds [15][16][17][18][19]. The obtained volatile fingerprinting data was analysed using advanced chemometrics methods.…”

Section: Introductionmentioning

confidence: 99%

“…The obtained volatile fingerprinting data was analysed using advanced chemometrics methods. The state-of-the-art chemometrics and feature selection techniques [16][17][18][19] were used to track the volatile changes during storage and identify potential shelf life markers.…”

Section: Introductionmentioning

confidence: 99%

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Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Kebede

Ting

Eyres

2020

Foods

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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.

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Section: Headspace Gas Chromatography-mass Spectrometry (Gc-ms) Fingementioning

confidence: 99%

Section: Headspace Gas Chromatography-mass Spectrometry (Gc-ms) Fingementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Kebede

Ting

Eyres

2020

Foods

Self Cite

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“…9,11 Terpenoids are another main type of compounds and contribute to the aroma and flavor of strawberry. 8,12,13 However, facility cultivation, the popular production way of strawberry, lowers the fruit aroma, which not only affected the fruit quality and the flavor of the derived foods such as juice, jam, wine, vinegars, and spreads, [14][15][16] but also not benefited to promote the health of consumers, due to the lack of wholesome aroma and the application of chemically synthesized additives in derived food production.…”

Section: Introductionmentioning

confidence: 99%

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

Xin

Wang

et al. 2020

Flavour & Fragrance J

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Strawberry aroma is beneficial to the quality of the fruits and derived foods, as well as consumer health. Light quality affects strawberry aroma emission, which can be conveniently supplied by colored light‐quality selective plastic films. To produce high‐aroma strawberry by using optical colored light‐quality selective plastic film, the aroma emission and key gene expression were investigated under transparent (T), red (R), yellow (Y), green (G), blue (B), and purple (P) films. Moreover, the content of sugar, soluble proteins, and anthocyanins as well as total titratable acidity was also investigated. Strawberry released an abundance of aroma, mainly including esters, terpenoids, alkanes, alcohols, acids, aldehydes, and ketones. T, R, and Y films increased FaAAT (alcohol acyltransferase) expression to promote ester emission. Among strawberry aroma components, trans‐nerolidol showed the maximum emission amount. R film promoted its emission by increasing FaNES1 (nerolidol synthase) expression. Meanwhile, R film was also beneficial to the accumulation of reducing sugar, sucrose, total sugar, anthocyanins, and soluble proteins, and total titratable acidity. Therefore, high‐aroma strawberry can be produced by using R light selective plastic film, with increasing fruit chemical properties.

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Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours

et al. 2023

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Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

Cited by 23 publications

References 35 publications

Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours

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