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Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition

CQM–Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira; Campus da Penteada, 9020-105 Funchal, Portugal
Authors to whom correspondence should be addressed.
Molecules 2019, 24(5), 974;
Received: 15 January 2019 / Revised: 18 February 2019 / Accepted: 6 March 2019 / Published: 10 March 2019
(This article belongs to the Section Analytical Chemistry)
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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. View Full-Text
Keywords: volatile pattern; fresh juice; processed juice; HS-SPME; GC-MS volatile pattern; fresh juice; processed juice; HS-SPME; GC-MS

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Perestrelo, R.; Silva, C.; Silva, P.; Medina, S.; Câmara, J.S. Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition. Molecules 2019, 24, 974.

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