Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes

Abstract

This study evaluates the modulation of flavor and aroma using cold plasma technology. The work investigated the effects of dielectric barrier discharge plasma on the volatile compounds and flavor profile of fruit pulps, using a juice rich in terpenoids and sesquiterpenoids as a case study. Camu-camu pulp was subjected to cold plasma processing operating at different induction frequencies (200–30000 Hz). A total of 24 compounds were identified using GC-MS analysis, consisting mainly of terpenoids, sesquiterpenoids, and alcohols. Dielectric barrier discharge plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions caused by cold plasma application was discussed and correlated to flavor and aroma modulation. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using cold plasma technology.