Modulation of aroma and flavor using glow discharge plasma technology

Abstract

This study evaluates the use of cold plasma technology to induce flavor and aroma modifications and improvement of sensory quality in juices and fruit pulps. The work investigated the changes induced by glow discharge plasma processing on the volatile compounds and flavor profile of fruit pulps, using camu-camu as a case study. Camu-camu pulp was subjected to glow discharge plasma operating at different processing times (10 to 30 min) and synthetic air plasma flowrates (10 to 30 mL/min). The headspace compounds were identified and quantified using GC–MS analysis, and consisted mainly of terpenoids, sesquiterpenoids, and alcohols. Cold plasma application induced a series of chemical modifications in the volatile compounds. The chemical pathway of the reactions induced by plasma application was proposed and discussed. The changes in the composition of the volatile compounds varied with the operating conditions, and induced changes in the aroma and flavor of the juice. Depending on the operating condition, modulation of aroma and flavor was possible increasing or decreasing, up to a certain level, the woody (34.2%), herbal (29.1%), terpenic (47.3%), spicy (18.2%), citrus (28.7%), and camphoraceous (81.9%) notes of the juice. The results presented in this work open the possibility of flavor and aroma modifications and improvement of sensory quality in food products, using plasma technology.