Abstract
In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
Highlights
A balanced diet that includes fruit benefits health
The results showed that after pasteurization, pulsed electric fields (PEF) processing resulted in a better retention of odor active volatile organic compounds (VOCs), such as 2-hexenal isomer and hexyl acetate, whereas thermal processing lowered their amount
Of fresh and processed pear juices obtained by headspace solid-phase microextraction (HS-solid-phase microextraction (SPME))/gas chromatography-quadrupole mass spectrometry (GC-qMS)
Summary
Fruit consumption may contribute to interference with cancer mechanisms, assist in ameliorating mutagenic, inflammatory, and neurodegenerative mechanisms, as well as contribute to some antimicrobial effects [1,2]. It represents a rich source of vitamins (mainly vitamin C), pectin, fibers, organic acids, and secondary metabolites originating predominantly from plant metabolism, including volatile organic compounds (VOCs), phenolic compounds, etc. The volatile profile of fruits is responsible for their aroma and is constituted by a complex mixture of hundreds of VOCs belonging to different chemical groups These VOCs are dominated by four biosynthetic classes: terpenoids, fatty acid derivatives, compounds with aromatic rings (derived from L-phenylalanine), and volatiles derived from amino acid metabolism (methyl-branched alcohols, ketones, esters, sulfur containing and aromatic compounds) [5,6]. 2-methyl butyl acetate, hexyl acetate, butyl acetate, 2-methyl butanoate, ethyl butanoate, and ethyl methyl propanoate were the Molecules 2019, 24, 974; doi:10.3390/molecules24050974 www.mdpi.com/journal/molecules
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