ArticleFoods (Basel, Switzerland)2020
Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 31 citations in OpenAlex.
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- Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava.Foods (Basel, Switzerland) · 2023Article
- Article
- Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition.Molecules (Basel, Switzerland) · 2020Article
- Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
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.
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Registered trials
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