TY - JOUR T1 - Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices. AU - Marsol-Vall,Alexis, AU - Laaksonen,Oskar, AU - Yang,Baoru, Y1 - 2019/04/22/ PY - 2019/01/31/received PY - 2019/04/10/revised PY - 2019/04/21/accepted PY - 2019/6/2/entrez PY - 2019/6/4/pubmed PY - 2019/7/31/medline KW - Blackcurrant KW - HS–SPME–GC–MS KW - Juice KW - Odor KW - Storage KW - Volatile compounds SP - 151 EP - 160 JF - Food chemistry JO - Food Chem VL - 293 N2 - Blackcurrant juices were prepared without enzyme (NEB-juice) and with conventional enzyme-aided berry pressing (EB-juice). Juices were pasteurized and stored at ambient temperature (in light and dark conditions) and at +4 °C for a 1-year period of time. Volatile composition and odor attributes were followed by HS-SPME-GC-MS and a sensory panel, respectively. Volatiles were decreased in the EB-juice, showing 100-fold lower contents of the main terpenoids, e.g., α-pinene, δ-3-carene, limonene, terpinolene, bornyl acetate and β-caryophyllene; whereas esters, such as methyl butanoate and ethyl butanoate, showed 2- and 4-fold lower contents for the EB-juice. Pasteurization produced minor changes in both juices. Volatiles decreased during storage at room temperature while at +4 °C esters and eucalyptol were kept at 100%. The descriptive sensory analysis reported a significant decrease (p < 0.05) of the berry-like odor after 12-month storage at RT. Storage at +4 °C for 12 months did not affect the odor quality. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31151596/Effects_of_processing_and_storage_conditions_on_volatile_composition_and_odor_characteristics_of_blackcurrant__Ribes_nigrum__juices_ DB - PRIME DP - Unbound Medicine ER -