scholarly journals Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 165 ◽  
Author(s):  
Biniam Kebede ◽  
Vivien Ting ◽  
Graham Eyres ◽  
Indrawati Oey
Keyword(s):  
Shelf Life ◽  
Solid Phase Microextraction ◽  
Apple Juice ◽  
Solid Phase ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Dimethyl Sulphide ◽  
Processing And Storage ◽  
Shelf Stable ◽  
And Storage

This is the first study to reveal potential markers for volatile changes during ambient and accelerated shelf life of pasteurized apple juice. The volatile changes were monitored at 20, 30 and 40 °C using a headspace solid-phase microextraction-gas chromatography-mass spectrometry fingerprinting method. Using modern chemometrics and feature selection, hexanal, trans-2-hexenal, dimethyl sulphide, furfural, ethyl acetate and 1-pentanol were chosen as potential shelf life markers. Volatiles associated with the green, grassy and fresh apple aroma, such as hexanal and trans-2-hexenal, decreased during storage, whereas thermal load and browning associated compounds, like dimethyl sulphide and furfural, increased during storage. Hexanal and trans-2-hexenal can be markers to monitor the change in green-apple like character. Furfural and dimethyl sulphide can be markers of temperature abuse during juice processing and storage. Furfural can also be an indicator for juice browning. The present work effectively identified potential markers to monitor and predict volatile aroma changes of shelf stable apple juice in different storage conditions. Sensory analysis can be conducted in the future to confirm the aroma relevance of selected markers.

scholarly journals The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 68 ◽  
Author(s):  
Andrew Cotter ◽  
Helene Hopfer
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Solid Phase ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Green Beans ◽  
Projective Mapping ◽  
Shelf Stable ◽  
Product Maps ◽  
The Impact

Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies have looked at the impact of storage conditions on ground or brewed coffee. This study seeks to answer the question of how coffee consumers perceive the smell of coffee grounds of whole beans that have been stored under different conditions: freezer vs. room temperature for 9 weeks compared to a newly roasted control (stored for 1 day). Green beans from the same production lot were roasted to two different levels to also evaluate the impact of roast level on aroma changes. Using projective mapping (PM) followed by ultra-flash profiling (UFP), 48 coffee consumers evaluated, using only smell, 6 different freshly ground coffee samples presented in blind duplicates. In parallel, the profiles of 48 previously reported important coffee volatiles were measured by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to relate chemical changes to perceivable sensory aroma changes. Overall, consumer product maps mimicked the instrumental measurements in that the lighter roast coffees showed smaller changes due to storage conditions compared to the dark roast samples. Consumers also perceived the frozen dark roast samples to be more similar to the newly roasted control than the samples stored at room temperature.

Detection of Guaiacol Produced by Alicyclobacillus acidoterrestris in Apple Juice by Sensory and Chromatographic Analyses, and Comparison with Spore and Vegetative Cell Populations

2000 ◽  
Vol 63 (11) ◽  
pp. 1517-1522 ◽  
Author(s):  
RACHEL V. ORR ◽  
ROBERT L. SHEWFELT ◽  
C. J. HUANG ◽  
SEBHAT TEFERA ◽  
LARRY R. BEUCHAT
Keyword(s):  
Apple Juice ◽  
Fruit Juice ◽  
Storage Period ◽  
Storage Conditions ◽  
Sensory Panel ◽  
Alicyclobacillus Acidoterrestris ◽  
Concentration Method ◽  
Processing And Storage ◽  
And Storage ◽  
Sampling Times

Spoilage of fruit juice by Alicyclobacillus acidoterrestris is characterized by a distinct medicinal or antiseptic off odor attributed to guaiacol, a metabolic by product of the bacterium. Detection of low populations of A. acidoterrestris that would precede sensory detection of guaiacol would enable juice processors to select appropriate processing and storage conditions that would minimize or eliminate spoilage. The objective of this study was to determine the recognition threshold of guaiacol in apple juice by sensory analysis and the population of A. acidoterrestris and incubation time at 21 and 37°C necessary for chemical detection of guaiacol. Commercially sterilized apple juice (pH 3.54 ± 0.04, 11.3 ± 0.3°Brix) was inoculated with a five-strain mixture of A. acidoterrestris spores (2.98 log10 CFU/ml) and stored at 21 or 37°C for up to 61 days. Using an experienced sensory panel and the forced-choice ascending concentration method of limits, the best estimate threshold (BET) for recognition of guaiacol added to uninoculated apple juice was 2.23 ppb. Numbers of A. acidoterrestris spores and cells in inoculated juice remained constant during the 61-day storage period; however, the panel detected (P ≤ 0.01) guaiacol in juice stored at 37°C within 8 days. At three of four sampling times ranging from 13 to 61 days at which the sensory panel detected (P ≤ 0.001) guaiacol, concentrations of 8.1 to 11.4 ppb were detected by chromatographic analysis. The panel detected (P ≤ 0.1 to P ≤ 0.01) guaiacol in five samples stored at 21 to 37°C for 8 to 61 days in which the compound was not detected by chromatographic analyses. It appears that guaiacol content in apple juice inoculated with A. acidoterrestris is not always correlated with numbers of cells, and the limit of sensitivity of chromatographic quantitation of the compound is higher than the BET.

scholarly journals Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 745
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Fish Oil ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase ◽  
Meat Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Processing And Storage ◽  
Strategy Changes ◽  
And Storage

This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan–maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.

scholarly journals Determination of some selected pesticide residues in apple juice by solid-phase microextraction coupled to gas chromatography – mass spectrometry

2011 ◽  
Vol 59 (1) ◽  
pp. 121-128 ◽  
Author(s):  
Andrea Hercegová ◽  
Monika Mőder
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Apple Juice ◽  
Solid Phase ◽  
Cost Effective ◽  
Extraction Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Selected Ion Monitoring ◽  
Maximum Residue Levels

The performance of solid phase microextraction (SPME) for enrichment of pesticides from apple juice was investigated. Samples were diluted with water, extracted by solid-phase microextraction and analysed by gas chromatography using mass-spectrometry detector (MSD) in selected ion monitoring mode (SIM). The method was tested for the following pesticides used mostly in fruit culturing at Slovakia: tebuthylazine, fenitrothion, chlorpyrifos, myclobutanil, cyprodinil, phosalone, pyrimethanil, tebuconazole, kresoxim-methyl, methidathion, penconazole. All pesticides were extracted with polydimethylsiloxane fibre 100 μm thickness. The linear concentration range of application was 0.05 μg dm−3–10 μg dm−3. The method described provides detectabilities complying with the maximum residue levels (MRLs) set by regulatory organizations for pesticides in apple juice matrices. The solvent – free SPME procedure was found to be quicker and more cost effective then the solvent extraction methods commonly used.

scholarly journals Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1052
Author(s):  
Flavia Bianchi ◽  
Marina Pünsch ◽  
Elena Venir
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Apple Juice ◽  
Beetroot Juice ◽  
Different Temperatures ◽  
Health Promoting ◽  
Shelf Life Studies ◽  
Processing And Storage ◽  
And Storage

In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of pure beetroot and apple juices as well as that of their mixture was evaluated by measuring changes of colour, betalain content, and antioxidant activity during processing and storage. No perceivable colour changes of the beetroot juice were observed after adding apple juice up to 85% of the total amount. However, the antioxidant activity was proportionally reduced with the addition of apple juice. Pasteurization negatively affected the content of betalains but did not influence the antioxidant activity. Storage led to colour modifications and reduction of betalains and antioxidant activity. Through preliminary shelf-life studies, a durability of 65 days at room temperature for apple and beetroot juice blends was calculated. The novelty of this study lies in an extended description of physico-chemical characteristics of a fresh apple and beetroot blended juice obtained from local products, in the study of the effects of processing and storage on its quality, and in the estimation of its shelf-life after storage at different temperatures.

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