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Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice.
Food Res Int. 2018 11; 113:382-391.FR

Abstract

An integrated science-based approach, combining analytical and sensorial data and different data analysis methods, proved successful to study the impact of storage time, storage temperature and oxygen availability on strawberry juice volatiles and allowed to get a multi-perspective view on these changes. An untargeted GC-MS approach showed that the volatile fraction of shelf-stable strawberry juice clearly changed during ambient storage and that oxygen availability (linked to the type of bottle) had a limited effect. To gain further insight, several characteristic aroma compounds were quantified during storage at ambient (20 °C) and accelerated (28-42 °C) temperatures, kinetic parameters were estimated and odour activity values were calculated. The kinetic parameters showed that all characteristic aroma compounds changed significantly during storage at all temperatures and that the rate of change in some compounds was accelerated by storage at higher temperatures. The observed changes in strawberry juice volatiles caused sensorial differences between non-stored and 20 °C stored samples as shown by the sensory evaluations and odour activity values.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium; Department of Food Science, University of Otago, Box 56, Dunedin 9054, New Zealand.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium.

Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium. Electronic address: ann.vanloey@kuleuven.be.

MeSH

FragariaFruitFruit and Vegetable JuicesGas Chromatography-Mass SpectrometryMultivariate AnalysisOdorantsVolatile Organic Compounds

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

30195532

Citation

Buvé, Carolien, et al. "Combining Untargeted, Targeted and Sensory Data to Investigate the Impact of Storage On Food Volatiles: a Case Study On Strawberry Juice." Food Research International (Ottawa, Ont.), vol. 113, 2018, pp. 382-391.

Buvé C, Neckebroeck B, Haenen A, et al. Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice. Food Res Int. 2018;113:382-391.

Buvé, C., Neckebroeck, B., Haenen, A., Kebede, B., Hendrickx, M., Grauwet, T., & Van Loey, A. (2018). Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice. Food Research International (Ottawa, Ont.), 113, 382-391. https://doi.org/10.1016/j.foodres.2018.07.022

Buvé C, et al. Combining Untargeted, Targeted and Sensory Data to Investigate the Impact of Storage On Food Volatiles: a Case Study On Strawberry Juice. Food Res Int. 2018;113:382-391. PubMed PMID: 30195532.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice. AU - Buvé,Carolien, AU - Neckebroeck,Bram, AU - Haenen,Annelien, AU - Kebede,Biniam, AU - Hendrickx,Marc, AU - Grauwet,Tara, AU - Van Loey,Ann, Y1 - 2018/07/17/ PY - 2018/04/13/received PY - 2018/06/26/revised PY - 2018/07/14/accepted PY - 2018/9/10/entrez PY - 2018/9/10/pubmed PY - 2019/10/15/medline KW - 2-Hexenal (PubChem CID: 5281168) KW - Acetic acid (PubChem CID: 176) KW - Butyl acetate (PubChem CID: 31272) KW - Dimethyl sulfide (PubChem CID: 1068) KW - Ethyl acetate (PubChem CID: 8857) KW - Ethyl butanoate (PubChem CID: 7762) KW - Ethyl hexanoate (PubChem CID: 31265) KW - Hexanal (PubChem CID: 6184) KW - Hexyl acetate (PubChem CID: 8908) KW - Kinetics KW - Linalool (PubChem CID: 6549) KW - Methyl butanoate (PubChem CID: 12180) KW - Multivariate data analysis KW - Sensory analysis KW - Storage KW - Strawberry juice volatiles KW - Targeted approach KW - Untargeted approach KW - α-Terpineol (PubChem CID: 17100) SP - 382 EP - 391 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 113 N2 - An integrated science-based approach, combining analytical and sensorial data and different data analysis methods, proved successful to study the impact of storage time, storage temperature and oxygen availability on strawberry juice volatiles and allowed to get a multi-perspective view on these changes. An untargeted GC-MS approach showed that the volatile fraction of shelf-stable strawberry juice clearly changed during ambient storage and that oxygen availability (linked to the type of bottle) had a limited effect. To gain further insight, several characteristic aroma compounds were quantified during storage at ambient (20 °C) and accelerated (28-42 °C) temperatures, kinetic parameters were estimated and odour activity values were calculated. The kinetic parameters showed that all characteristic aroma compounds changed significantly during storage at all temperatures and that the rate of change in some compounds was accelerated by storage at higher temperatures. The observed changes in strawberry juice volatiles caused sensorial differences between non-stored and 20 °C stored samples as shown by the sensory evaluations and odour activity values. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30195532/Combining_untargeted_targeted_and_sensory_data_to_investigate_the_impact_of_storage_on_food_volatiles:_A_case_study_on_strawberry_juice_ DB - PRIME DP - Unbound Medicine ER -