Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose

Journal of Food Science

Deng

Peng

et al. 2020

Self Cite

Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

Section: Resultsmentioning

confidence: 99%

“…Sugarcane juice is a popular product due to its nutritional value and pleasant aroma and flavor (L. Wang, Wang, Deng, Cai, & Chen, 2019; Zheng et al., 2017). However, sugarcane juice is prone to microbial spoilage and limited in shelf life.…”

Section: Introductionmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Journal of Food Science

Deng

Peng

et al. 2020

Self Cite

“…The E-nose assay was conducted using a PEN 3 E-nose (Airsense Analytics, Schwerin, Germany) containing ten metal oxide semiconductors [ 32 ]. The specific parameters of the E-nose detection were as follows: the carrier gas velocity was 300 mL/min, the detection time duration was 60 s, and the cleaning time was 240 s with at least 5 times test.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

et al. 2020

Foods

: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice.

“…The electronic nose analysis was conducted using a PEN 3 electronic nose (Airsense Analytics, Schwerin, Germany) containing 10 metal-oxide semiconductors. The assay procedure was according to the research of Wang et al (16). In total, 5 mL of fresh juice samples was placed in 20 mL vials.…”

Section: Detection and Identification Of Non-industrial Fwj By An Elementioning

confidence: 99%

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Food & Nutrition Research

et al. 2020

Objective: The aim of this study was to obtain the time range of non-industrial fresh watermelon juice (FWJ), which is widely used in the catering industry under different storage conditions, with safe-drinkable quality, and the drinking time range of fresh juice with good nutritional quality and sensory quality. Method: The quality of non-industrial FWJ was audited by assessing the shelf life of non-industrial FWJ through microbial safety, nutritional, and sensory quality investigating during 24 h of storage at 4, 25, and 37°C. Results: According to the microbial safety quality, the safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25, and 37°C, respectively. Based on the nutritional and sensory quality, FWJ was drinking with good quality within 2 h, and with just acceptable quality for no more than 4 h when stored at 4 or 25°C. Electronic nose and gas chromatography-mass spectrometry (GC-MS) could effectively distinguish and identify the changes in volatile components in FWJ under different storage conditions. Conclusion: It is a feasible method to predict the shelf life of non-industrial FWJ by this method, and hence to guarantee non-industrial FWJ being drinking with safety and health, and it might be used in many other fresh juice shelf life predictions. Popular scientific summary • The shelf life of fresh watermelon juice were predicted. • The safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25 and 37°C. • The drinking time of FWJ with good quality was within 2 h when stored at 4°C or 25°C. • The FWJ still had acceptable quality when stored at 4°C or 25°C for no more than 4 h. • E-nose and GC-MS could distinguish and identify the changes in volatile in FWJ.