Juice Flavor Research Articles

Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice

Lactic acid bacteria (LAB) fermentation can enhance the quality and flavor characteristics of fruit juice. Herein, the impact of individual Lactiplantibacillus plantarum subsp. plantarum (L. plantarum) or Streptococcus thermophilus (S. thermophilus) and co-fermentation of them on jujube juice was compared, and their quality characteristics, volatile and non-volatile compounds were investigated. The results showed that the co-fermentation of selected LAB strains effectively improved the quality of fermented jujube juice (FJJ) as expected, and the types and content of volatile organic compounds (VOCs) increased in FJJs. Among them, the co-fermented sample posed relatively high content of aroma-active compounds with OAV ≥1 (nonanal, decanal, etc), benzaldehyde and acids compared with others, contributing to a more attractive and pleasant flavor. Moreover, non-targeted metabolomic analysis identified 114 and 79 differential metabolites (DMs) between co-fermented and L. plantarum fermented or S. thermophilus fermented samples, respectively. Notably, carboxylic acids and their derivative metabolites as well as organic acids were the crucial components affecting the quality of FJJ. Furthermore, metabolic pathways of DMs of different samples were predominantly enriched in “biosynthesis” and “metabolism”, such as aline, leucine, and isoleucine biosynthesis pathway. Therefore, co-fermentation could enrich the acids, essential amino acid, and VOCs, thereby improving its quality and flavor characteristics. The correlation analysis revealed that most of key VOCs were positively or negatively correlated with D-galacturonate, indicating the importance of D-galactose pathway. Thus, this study provided a theoretical foundation for enhancing the quality and flavor of jujube juice through LAB co-fermentation, offering valuable insights for improving the juice processing.

Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2.

Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.

Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice

Sea buckthorn clear juice is clarified and transparent, maintains high nutritional value and flavor, and is favored by consumers. Herein, we used sea buckthorn clear juice as a raw material to determine the effects of three concentration methods, namely vacuum thermal concentration, vacuum freezing concentration and reverse osmosis membrane concentration, on the quality and volatile components of the juice. The results showed that the browning index of the sea buckthorn clear juice increased by 54.7% after the vacuum thermal concentration, thereby a darker color. The reason was the concentration treatments significantly increased 5-hydroxymethylfurfural content (p < 0.05) in the juice. Furthermore, polyphenol, flavonoid, and ascorbic acid contents were reduced by 21.3%–26.01%, 8.4%–23.94%, and 17.35%–22.02%, respectively, after subjecting the juice to the concentration treatments. Compared with the thermal concentration methods, the nonthermal concentration method better preserved the characteristic sweet and sour flavor of sea buckthorn clear juice as well as reduced the relative content of aromatic components with irritating bad odors, such as aldehydes (7.24% vs. 10.16%) and acids (8.2% vs. 8.82%), in sea buckthorn clear juice. In conclusion, the nonthermal concentration method can better maintain the quality and aroma of sea buckthorn clear juice.

Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice

Black garlic has a variety of biological activities, but many consumers cannot accept it because of the garlic odor and the bitter taste. In this study, fermentation with yeast Wickerhamomyces anomalus was adopted to improve the flavor of black garlic juice. Although fermentation reduced antioxidant activities, the garlicky odor and bitter taste were weakened. Metabolomic analysis revealed 141 metabolites were significantly differentially regulated. The upregulated metabolites were mainly related to nucleotides, organic acids and their derivatives, while the downregulated metabolites were mainly related to amino acids, lipids and their derivatives. Flavoromics analysis revealed that 137 metabolites were significantly differentially regulated, particularly garlicky and pungent volatiles were significantly downregulated. Correlation analysis indicated that esters are most closely related to nonvolatile metabolites, and lipids degradation was significantly correlated with volatiles. The results indicated that W. anomalus fermentation is an effective strategy to improve the flavor of black garlic juice.

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes.

The effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor may be linked to the reduction of its surface tension through UHP. In this paper, the particle size, free-water percentage, and related thermodynamic parameters of melon juice were evaluated in a physical point for a deeper insight. The results showed that the UHP treatment of P2-2 (200 MPa for 20 min) raised the free water percentage by 7,000 times than the other treatments and both the melting enthalpy, binding constant and Gibbs free energy of P2-2 were minimized. This significantly increased the volatility of characteristic aromatic compounds in melon juice, resulting in a 1.2-5 times increase in the content of aromatic compounds in the gas phase of the P2-2 group compared to fresh melon juice.

Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice.

Due to the high level of organic acids - primarily citric acid - black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid-reducing yeast Issatchenkia terricola WJL-G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted. The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2-4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group. This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.

Establishment of multivariate digital high performance liquid chromatography fingerprints of fruit juice essence and its flavor quality evaluation

Quality control problem of essence and spices has always been the focus of food chemists in recent years. In this study, a multi-variate digital fingerprint profile of fruit juice essence sample was established using the combination of HPLC-DAD spectra and UPLC-MS spectra, which were collected to obtain the information about organic acids, polyphenols, sugars and sugar alcohols of the samples. The stability, reliability and repeatability of the combined fingerprinting method were verified in the work. A total of 36 markers in the established fingerprint were common (20 compounds were confirmed) belonging to different classes: organic acids, polyphenols, sugars, sugar alcohols, and other miscellaneous compounds. Those chromatographic peaks that significantly affect the quality of apple juice flavor were screened from principal component analysis (PCA). Moreover, PCA and cluster analysis of the proposed combined fingerprint gave the better evaluation of the sample quality stability and distinguish sample groups than the fingerprint from single data, which demonstrated its great significance to the quality control of fruit juice samples.

Effect of electromagnetic field‐assisted freezing on improving the stability of lemon juice after thawing

AbstractThis study aims to reduce the production of flocculent material and stratification of lemon juice during freezing and thawing, using electric or magnetic fields to assist with the freezing of lemon juice. This study investigated the effect of 10–30 kV/cm electric field (EF) and 2–10 mT magnetic field (MF) on the quality of frozen lemon juice. Electromagnetic field treatment can shorten the freezing time and reduce its particle size, resulting in a lower polymer dispersion index and lower enzyme activity, thus improving its cloud stability. When the EF strength was 20 kV/cm and the MF strength was 6 mT, it resulted in the highest cloud stability, which increased by 15.50 and 16.95%, respectively. In addition, we studied the effect of electromagnetic fields on the physico‐chemical properties and bioactive components of lemon juice. The results showed that it did not affect its bioactive compounds activity and antioxidant activity, and did not cause loss of lemon juice flavor. The electromagnetic field treatment improved the quality of the juice and can be used as a potential novel processing technology for fruit juices.Practical ApplicationsThis study provides a simple and novel method to improve the stability of frozen lemon juice after thawing. The use of physical fields such as electric and magnetic field treatments to assist in freezing lemon juice improves the stability of lemon juice after thawing and provides a new method to improve the quality of fruit juice products.

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice.

Cold-pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization (referred to as PTG) and autoclaving (referred to as HTHP). The pasteurization process was carried out at 63°C for 30min, whereas the HTHP process was applied at 115°C for 30min. The appearances, Brix value, colors, sugar, organic acid content, and aromatic compounds were determined. The Brix and pH values of the juice show little variation across different heat treatments. The color index of PTG was similar to that of the control group, whereas the L* value of HTHP increased about 21%, resulting in a significant color change. The glucose and fructose contents of HTHP were 7.03 and 5.41mg/mL, which were much higher than those of PTG (3.26 and 2.33mg/mL) and control group (3.33 and 2.48mg/mL). A total of 77 aromatic compounds were identified in the SCJ after various heat treatments. Among them, pentanoic acid, octanal, and β-damascenone were the most abundant substances contributing to the overall flavor in the control group, PTG, and HTHP. Pasteurization preserved the original flavor of the juice, whereas autoclaving triggered the Maillard reaction, forming pyrazine and furan-like compounds that altered the SCJ's flavor. In conclusion, pasteurization retained SCJ's original characteristics, whereas HTHP induces changes in nutrition and imparts a distinct flavor.

The sound environment as moderator of taste perception in fruit juice drinking experience

One of the most multisensory experiences in our daily life is eating and drinking. Modifying external sensory properties (such as auditory stimuli) has been proposed as a promising framework for modulating taste perception. To this aim, it is relevant exploring the characteristic of the sound environment where people usually consume the juice that can moderate the taste perception in drinking fruit juice. This research conducted the juice tasting experiment focusing on individuals' flavour perception while listening to 7 sound environments in a controlled multisensory laboratory (Sens i-lab). The soundtracks were examined using several psychoacoustics parameters. such as, sound pressure level, loudness, Sharpness, Roughness, fluctuation, tonality, and Prominence were analysed. Correlation analysis reveal several patterns between the average taste rating of the orange juice and the psychometrics of 7 environmental sounds: for example. Sweet flavour of orange juice was negatively correlated with sound level, Roughness, and sound Prominence. Vice versa, sour flavour was positively correlated with the sound level, Roughness, and the average sound fluctuation. Further, the freshness of juice has negative correlation with sound Roughness and the juice thickness rating was negatively correlated with the average Sharpness of sound environment.

Assessment of alkylphenols migration from packaging to fruit juices: Influential factors and health risks

Migration of plastic components or additives from packaging materials to food poses a potential health risk to humans. Alkylphenols, including 4-Nonylphenol and 4-tert-Octylphenol, are classified among the endocrine disrupting chemicals which exhibit estrogenic properties. One of the predominant pathways of human exposure to Alkylphenols primarily involves the ingestion of food and beverages, which have contaminated to Alkylphenols through leaching from the packaging materials. The objective of this study was to examine the presence of 4-Nonylphenol and 4-tert-Octylphenol compounds in various juice samples packed in Polyethylene terephthalate bottles and multilayer Tetrapack containers. Additionally, an evaluation was conducted regarding the influence of the expiration period and the two flavor of fruit juice (sour cherry and pineapple) on the leakage rate of alkylphenols. Health risk from exposure to alkylphenols through drinking packaged fruit juices was also estimated. 4-Nonylphenol and 4-tert-Octylphenol were detected in 100% of the samples at concentrations from 158.8 ng/L to 7604.2 ng/L and from 4.1 ng/L to 1373.8 ng/L, respectively. The results showed that over time, the concentration of contaminants in packaged fruit juices significantly increased. Fruit juices with a sour flavor, with a more acidic pH, typically tend to have a higher concentration of contaminants. Furthermore, the average concentration for both flavors was higher in polyethylene terephthalate packaging compared to Tetrapack. The risk assessment revealed that the group of children under 18 years of age is at a higher risk of health issues compared to the adult group due to exposure to alkylphenols found in packaged fruit juices.

Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan

Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fermentation with Lacticaseibacillus paracasei ZH8 and Lactococcus lactis subsp. lactis YM313 on the physicochemical properties, antioxidant activity, and metabolomic profiles of wolfberry–longan juice (WLJ). Fermentation was carried out at 35 °C for 15 h. The results suggest that WLJ is a favorable substrate for LAB growth, reaching a total viable count exceeding 8 log CFU/mL after fermentation. LAB fermentation increased acidity, reduced the sugar content, and significantly impacted the juice color. The total phenolic and flavonoid contents of the WLJ and the antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging abilities and FRAP were significantly improved by LAB fermentation. Nontargeted metabolomics analysis suggested that the contents of small molecule substances in WLJ were considerably affected by LAB fermentation. A total of 374 differential metabolites were identified in the juice before and after fermentation, with 193 significantly upregulated metabolites and 181 siginificantly downregulated metabolites. The regulation of metabolites is important for improving the flavor and functions of juices, such as L-eucylproline, Isovitexin, Netivudine, 3-Phenyllactic acid, vanillin, and ethyl maltol, ect. This study provides a theoretical foundation for developing plant-based foods fermented with LAB.

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.

Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSpace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) techniques. A total of 86 volatile aroma compounds were identified during the fermentation process. The content of total volatiles in sea buckthorn juice increased by 3469.16 μg/L after 18 h of fermentation, with 22 compounds showing elevated levels. Notably, the total content of esters with fruity, floral, and sweet aromas increased by 1957.09 μg/L. We identified 379 non-volatile metabolites and observed significant increases in the relative abundance of key active ingredients during fermentation: glycerophosphorylcholine (increased by 1.54), glutathione (increased by 1.49), L-glutamic acid (increased by 2.46), and vanillin (increased by 0.19). KEGG pathway analysis revealed that amino acid metabolism and lipid metabolism were the primary metabolic pathways involved during fermentation by Saccharomyces cerevisiae. Fermentation has been shown to improve the flavor of sea buckthorn juice and increase the relative content of bioactive compounds. This study provides novel insights into the metabolic dynamics of sea buckthorn juice following yeast fermentation through metabolomics analysis. These findings could serve as a theoretical foundation for further studies on the factors influencing differences in yeast fermentation.

Strategy for Avoiding Alicyclobacillus acidocaldarius Contamination of Apple Juice by Adding Magnetosomes/Antibacterial Peptide Composites.

The survival of Alicyclobacillus acidocaldarius (A. acidocaldarius) in fruit juice after pasteurization results in high economic losses due to unpalatability. The present work addressed this issue by inhibiting the growth of A. acidocaldarius in apple juice by the addition of MN@IDR-1018 composites formed of innate defense regulator 1018 (IDR-1018) antibacterial peptides that are coupled on the surfaces of magnetosomes (MN) via amidation reactions. MN@IDR-1018 was demonstrated to provide excellent antibacterial activity against A. acidoterrestris with a minimum inhibitory concentration of 100 μg mL-1, which led to cell death via membrane dissolution and rupture. In addition, this concentration of MN@IDR-1018 was proved to present low toxicity in mice and had no discernible effect on the color, flavor, and aroma of apple juice. This enables the active material to be extracted from the apple juice by the application of a magnetic field, thereby avoiding the development of antibiotic resistance.

Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

Melons (Cucumis melo L.) are highly popular due to its delicate and delightful flavor in the worldwide. However, the flavor of the melon juice was easily affected by thermal treatments and unpleasant cooking smell during production process. Sugarcane (Saccharum officinarum) juice is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. Due to its low sugar content, combined with sugarcane, muskmelon-sugarcane blend juice gives an appealing and exotic drink. The research was planned to evaluate the effect of thermo-sonication (20 kHz, 70% amplitude, 5, 10 and 15 min) and microwave (90 °C, 400 W, 120 sec) on physicochemical parameters including pH, titratable acidity, total soluble solids (TSS), total phenolic contents (TPC), total flavonoid contents (TFC) and antioxidant capacity of muskmelon and sugarcane juice blend, during storage of 90 days at refrigeration (4±1 °C). The statistical results showed that synergism of sonication and microwave treatments had a significant (p ≤ 0.05) influence on pH, TSS, titratable acidity, TPC, TFC and antioxidant capacity. T3 (15 min of sonication and 120 s of microwave) showed the maximum TSS (12.00±0.40 °B), pH (5.07±0.02), TPC (484.33±10.41 mg GAE/100 mL), TFC (261.73±11.32 mg CE/100 mL), and antioxidant activity (381.62±17.72 µg AAE/100 mL), as compared to untreated samples. Thermosonication for 15 min caused maximum retention of TPC, TFC and antioxidant capacity of blend juice during 90 days of storage, whereas in untreated samples these parameters were found highly decreased during storage. Thus, sonication and microwave can be recommended as an alternative to both conventional pasteurization processes and chemical preservatives.

Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance.

Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique flavors. The main aim of the present study is to investigate thermosonication's impact on the overall quality of an orange-carrot juice blend over 22-day storage at 7 °C, in comparison to thermal treatment. Sensory acceptance was assessed on the first storage day. The juice blend was prepared based on using 700 mL of orange juice and 300 g of carrot. The effect of ultrasound treatment at 40, 50, and 60 °C for 5 and 10 min, as well as of thermal treatment at 90 °C for 30 s, on the physicochemical, nutritional, and microbiological quality of the investigated orange-carrot juice blend was tested. Both the ultrasound and the thermal treatment could maintain pH, °Brix, total titratable acidity, total carotenoid content, total phenolic compounds, and the antioxidant capacity of untreated juice samples. All ultrasound treatments improved samples' brightness and hue value, and made the juice brighter and redder. Only ultrasound treatments at 50 °C/10 min and at 60 °C/10 min have significantly reduced total coliform counts at 35 °C. Thus, they were selected along with untreated juice for sensory analysis, whereas thermal treatment was used for comparison purposes. Thermosonication at 60 °C for 10 min recorded the lowest scores for juice flavor, taste, overall acceptance, and purchase intention. Thermal treatment and ultrasound at 60 °C for 5 min recorded similar scores. Minimal variations in quality parameters were observed over 22-day storage in all treatments. Thermosonication at 60 °C for 5 min has improved samples' microbiological safety and resulted in good sensorial acceptance. Although thermosonication has the potential to be used in orange-carrot juice processing, further investigations are necessary to enhance its microbial effect on this product.

Effect of Huanglongbing on the Volatile Organic Compound Profile of Fruit Juice and Peel Oil in ‘Ray Ruby’ Grapefruit

Along with orange and mandarin, grapefruit production in Florida has declined sharply due to Huanglongbing (HLB), or citrus greening disease, caused by Candidatus Liberibacter asiaticus (CLas). HLB affects the volatile profiles of juice and peel oil in oranges, but there is limited information on grapefruit. In this research, 'Ray Ruby' grapefruit were harvested in 2020 and 2021 from healthy (HLB-) and HLB-affected (HLB+) trees. Peel oil was extracted by hydrodistillation, and the volatiles were analyzed by direct injection of the oil samples into gas chromatography-mass spectrometry (GC-MS). Volatiles in the juice were analyzed by headspace (HS)-solid-phase microextraction (SPME) coupled with GC-MS. HLB significantly altered the volatile profiles of peel oil and juice in 'Ray Ruby' grapefruit. Juice samples of HLB+ fruits had lower decanal, nonanal, and octanal, important citrus juice flavor compounds. HLB+ samples also showed reduced content of nonterpene compounds, other aliphatic and terpene aldehydes, and terpene ketones. Ethanol, acetaldehyde, ethyl acetate, and ethyl butanoate were increased in HLB+ juice samples, indicating an HLB-induced stress response. The most abundant compounds D-limonene and β-caryophyllene, as well as other sesquiterpenes, were increased in HLB+ juice and peel oil samples. On the other hand, the oxidative/dehydrogenated terpenes were increased by HLB in peel oil but decreased in the juice sample. Nootkatone, the key grapefruit volatile was consistently reduced by HLB in both peel oil and juice samples. The impact of HLB on nootkatone deteriorated the quality of both juice and peel oil in grapefruits.

Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.

Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB; Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus GG), and evaluated the growth, physiochemical, and aroma characteristics. All three strains exhibited excellent growth potential in the sweet cherry juice; however, Lactobacillus acidophilus and Lactobacillus plantarum demonstrated more robust acid production capacity and higher microbial viability than Lactobacillus rhamnosus GG. Lactic acid was the primary fermentation product, and malic acid was significantly metabolized by LAB, indicating a transition in microbial metabolism from using carbohydrates to organic acids. The aroma profile was identified through integrated analysis of electronic nose (E-nose) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) data. A total of 50 volatile compounds characterized the aromatic profiles of the fermented juices by HS-GC-IMS. The flavor of sweet cherry juice changed after LAB fermentation and the fruity odor decreased overall. Lactobacillus acidophilus and Lactobacillus plantarum significantly increased 2-heptanone, ethyl acetate, and acetone contents, bringing about a creamy and rummy-like favor, whereas Lactobacillus rhamnosus GG significantly increased 2-heptanone, 3-hydroxybutan-2-one, and 2-pentanone contents, generating cheesy and buttery-like odors. Principal component analysis of GC-IMS data and linear discriminant analysis of E-nose results could effectively differentiate non-fermented sweet cherry juice and the sweet cherry juice separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis to identify different sweet cherry juice formulations and appropriate starter culture selection for fermentation. This study enables more extensive utilization of sweet cherry in the food industry and helps to improve the flavor of sweet cherry products.

Ultrasonic treatment maintains the flavor of the melon juice

Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.

Componentes de rendimento e atributos físicos da videira ‘BRS Magna’ sobre diferentes porta-enxertos

ABSTRACT ‘BRS Magna’ was released with the aim of improving the colour, sweetness, and flavour of Brazilian grape juice. Therefore, it is necessary to test this cultivar on different rootstocks in order to identify the canopy/rootstock combinations that best contribute to the purpose of the enterprise under cultivation conditions. Thus, the objective of this study was to evaluate the influence of different rootstocks on the yield components and physical characteristics of the bunch and berry of the ‘BRS Magna’ grapevine. The research was conducted in the vineyard established in the experimental area of the Universidade Tecnológica Federal do Paraná (UTFPR), located in the municipality of Pato Branco, Paraná. The ‘BRS Magna’ was grafted onto 10 rootstocks: ‘Kober 5BB’, ‘SO4’, ‘IAC 766 Campinas’, ‘Harmony’, ‘Paulsen 1103’, ‘420A’, ‘IAC 572 Jales’, ‘Freedom’, ‘IAC 313 Tropical’, and ‘101-14 MGT’. For three agricultural years, production, productivity, vegetative vigor, number of bunches, and average bunch weight per plant, length and width of bunch and berry, as well as average berry weight were evaluated. Analysis of variance showed a interaction between rootstocks and production years for all variables. ‘BRS Magna’ showed alternation in yield components, vegetative vigor and physical characteristics of bunch and berry between the evaluated crops. Under the cultivation conditions studied, the recommended rootstock for the ‘BRS Magna’ cultivar is ‘IAC 572 Jales’. On the other hand, ‘101-14 MGT’ and ‘420 A’ are not recommended as rootstock for this cultivar.