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Foods 2018, 7(10), 169; https://doi.org/10.3390/foods7100169

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

1
Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
2
Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
3
Faculty of Health and Environmental Science, Auckland University of Technology, Private Bag 9006, Auckland 1142, New Zealand
4
German Institute of Food Technologies, P.O. Box 1165, D-49610 Quakenbrück, Germany
*
Author to whom correspondence should be addressed.
Received: 11 September 2018 / Revised: 2 October 2018 / Accepted: 15 October 2018 / Published: 17 October 2018
(This article belongs to the Special Issue Nonthermal Modification of Food Structure and Functionality)
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Abstract

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes. View Full-Text
Keywords: high-pressure processing; pulsed electric fields; apple juice; shelf life; volatile; chemometrics high-pressure processing; pulsed electric fields; apple juice; shelf life; volatile; chemometrics
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Kebede, B.; Lee, P.Y.; Leong, S.Y.; Kethireddy, V.; Ma, Q.; Aganovic, K.; Eyres, G.T.; Hamid, N.; Oey, I. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods 2018, 7, 169.

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