Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

Abstract

The effect of the addition of β-cyclodextrin (β-CD), the most used of natural CDs, on the pear juice quality was studied. Several properties of this fruit juice, such as color, odor and aroma have been evaluated in both the absence and presence of β-CD for the first time. A study of the aroma profile of pear juice showed that esters, aldehydes, alcohols and terpenes are the most important chemical families of volatile compounds present in this fruit juice. Furthermore, a trained sensory panel was used to quantify odor/aroma attributes of pear juices in both the presence and absence of increasing β-CD concentrations. The addition of β-CD at a concentration of 15 mM to pear juice significantly increased its global quality, color intensity and reduced its browning but without any significant decrease in aroma. For this reason, a concentration of 15 mM of this type of natural CD is recommended to be used in pear juice manufacturing.