Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice

Abstract

The purpose of this study was to evaluate volatile compounds and sensory acceptance of HHP processed orange juice compared with non-processed and pasteurized orange juices. RSM and sniffing were successfully applied for optimization of HS-SPME conditions. The chosen HS-SPME conditions 37°C during 25 min of exposure properly characterized the volatile profile of HHP processed, pasteurized and non-processed orange juices. HHP processing conditions had an impact on the volatile profile of the juice. Sensory acceptance was higher for nonprocessed and similar for HHP and pasteurized orange juice. PCA discriminated processed from non-processed orange juice, and HHP from pasteurized orange juice. HHP processed orange juice was characterized by ethyl butanoate, octanal, 1-octanol, linalool, ethyl 3-hydroxyhexanoate, nootkatone and ethyl octanoate. Pasteurized orange juice was characterized by the same compounds as HHP, plus geranyl acetate and apart from ethyl octanoate. Terpinolene, octyl acetate, carveol, carvone, linalyl acetate and δ-elemene characterized non-processed orange juice. Industrial relevance: HHP processing has been used as an efficient food preservation process in order to meet consumers growing demand for juices with natural-like attributes. Orange juice HHP processing is claimed to inactivate PME and eliminate microorganisms by pressurizing the juice, maintaining freshness, sensorial and nutritive value. This technology is still not being used by the Brazilian juice industry, which presents itself as a whole range of opportunities. Therefore the focus on volatile compounds from Pêra-Rio orange juice is due to its importance for Brazilian citrus industry. In this study orange juice pressurized in a pilot plant was compared to the non-processed and pasteurized orange juice, presenting a new approach for the analysis of volatile compounds, using RSM HS-SPME optimization combined with sniffing, and most importantly, considering the aroma representativeness, in order to properly evaluate the impact of HHP processing on the volatile compounds, responsible for the flavor of the juice and discriminate the volatile profile of the HHP orange juice compared with non-processed and pasteurized orange juice. Sensory acceptance of HHP processed orange juice was also performed to verify if changes in volatile profile were perceived by consumers.

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

“…The headspace solid‐phase microextraction (HS‐SPME) combined with GC‐MS was conducted to analyze the volatile compounds of sugarcane juice based on the procedure described in a previous study (Mastello, Janzantti, Bisconsin‐Júnior, & Monteiro, 2018). An SPME fiber (50/30 µm, DVB/CAR/PDMS, Supelco, Bellefonte, PA, USA) was chosen to extract the volatile compounds from the sugarcane juice.…”

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

“…[11] When the juice is heated during pasteurization, a complex series of chemical reactions occur, leading to losses of volatile compounds, which can affect the aroma of the product. [6,12] The HPP treatment could enhance or retard enzymatic and chemical reactions, which could lead to changes in the overall aroma profile. [7,12] In summary, the esters and alcohols were the main aroma compounds in the FPJ, while HPP treatments could better preserve the flavor quality of the FPJ than the TP treatment.…”

“…This is due to its limited effect on the covalent bonds of low molecular-mass compounds, ensuring the safety of food products, as well as the retention of maximum freshness. [10,11] Previous studies have reported on the application of HPP in various fruit and vegetable products such as orange juice, [12] green asparagus juice, [6] mulberry juice, [13] pomegranate juice, [5,11] , and blueberry juice. [14] Researchers focused on the effects of HPP on the anthocyanins, color, antioxidant capacity, and total phenols, as well as the inactivation of microorganisms or enzymes in those juices.…”

Influence of information received by the consumer on the sensory perception of processed orange juice

“…The terms used were: watery, orange color, fruit, overripe, acid, natural, cloudy, transparent, cooked flavor (Lee et al, ), bitter, artificial, sweet smell, citric, sweet (Pineli, Aguiar, Fiusa, et al, ), for kids, cheap, expensive, breakfast (Cardinal, Zamora, Chambers, Carbonell Barrachina, & Hough, ). In addition, we used scientific criteria attributed to orange juice, such as nutritive, healthy, vitamin C (O'Neil, Nicklas, Rampersaud, & Fulgoni, ), durability (Mastello, Janzantti, Bisconsin‐Júnior, & Monteiro, ), tasty (Kim, Lee, Kwak, & Kang, ), sugar (MacGregor & Hashem, ; Shefferly, Scharf, & DeBoer, ), high calorie (Van Grieken, Renders, van de Gaar, Hirasing, & Raat, ), preservative (Zengin, Yüzbasıoglu, Ünal, Yilmaz, & Aksoy, ), unhealthy (DeChristopher, Uribarri, & Tucker, ; Shefferly et al, ), chemical (Linke, Casagrande, & Cardoso, ; Zhang & Ma, ), sustainable (Aschemann‐Witzel, ).…”