ArticleMolecules (Basel, Switzerland)2019
Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Honey as Natural Alternative to Sucrose in Biquinho-Type Pepper and Passion Fruit Mixed Jellies: Enhancing Quality and Dynamic Sensory Experience.Foods (Basel, Switzerland) · 2026Article
- Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability.Foods (Basel, Switzerland) · 2025Article
- Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched withMolecules (Basel, Switzerland) · 2023Article
- Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics.Molecules (Basel, Switzerland) · 2022Article
- Quality Assessment of Apple and Grape Juices from Serbian and German Markets by Planar Chromatography-Chemometrics.Molecules (Basel, Switzerland) · 2022Article
- Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level.Molecules (Basel, Switzerland) · 2022Article
- Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices.Antioxidants (Basel, Switzerland) · 2021Article
- Antennal and Behavioral Responses ofInsects · 2021Article
- A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines.Foods (Basel, Switzerland) · 2020Article
- Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
5 authors.
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Abstract
In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
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