A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

An exploratory study on the development of a sensory wheel affiliated with the emotional lexicon for chrysanthemum infusion

Chrysanthemum infusion has gained popularity outside of the East Asian market in recent years. However, despite the growing international demand, standardized methods to evaluate the sensory attributes of chrysanthemum tea, which are essential for guiding consumers and ensuring quality control, remain underdeveloped. In this study, a trained panel conducted a quantitative descriptive analysis (QDA®) of eight chrysanthemum samples, successfully distinguishing between them. Additionally, consumer emotional responses to chrysanthemum infusion were assessed using the Check-All-That-Apply (CATA) method. By mapping the descriptive sensory data with emotional response data through Partial Least Squares Regression (PLSR), we identified sensory drivers that elicit specific emotional responses. For this analysis, the emotion lexicon from EsSense25 was clustered into six dimensions: pleasant, tame, warm, active, negative, and bored. Our findings indicate that attributes such as smoothness and chrysanthemum-cucumber flavour induce calm and reassuring emotions (e.g., secure, understanding, calm, and tame). Conversely, sweetness and floral flavour are associated with positive emotions such as happiness, joy, and general well-being, suggesting that floral sweet beverages can mitigate negative emotions. However, sensory attributes such as bitterness, astringency, and vegetal aroma were linked to negative emotions and were sometimes associated with feelings of activity. The development of a sensory wheel, integrated with the emotional lexicon for chrysanthemum infusion, provides a tool for identifying sensory drivers behind emotional experiences. This tool offers valuable insights for market applications and product development, enhancing consumer satisfaction by aligning product attributes with desired emotional outcomes.

Impact of High Pressure Processing on the Safety and Quality of Food Products: A Review

High pressure processing (HPP) has become a practical food processing technique that meets the preferences of consumers seeking lightly processed, convenient, and fresh-tasting food options. This paper reviewed the latest research on the impact of HPP on the safety and quality of food products. The use of HPP has been showing favorable growth in the food industry primarily due to its potential to not only enhance the nutritional content and sensory attributes of food products but also to substantially extend their shelf-life and bolster safety standards. HPP is the most used among non-thermal food processing technologies. While its direct application to milk for consumption falls short of delivering consistent quality, it proves effective as a pre-treatment step and in products using milk as a primary ingredient. In the context of meat production, HPP reduces microbial loads and extends shelf-life, yet concerns persist regarding its impact on product quality. The absence of in-depth studies regarding the attributes of carrots that support pathogen regeneration emphasizes the need for comprehensive research in this area, which could have far-reaching implications for similar fruit and vegetable products. This review underscores the need for a balanced assessment of HPP's effects on food safety and quality, offering insights that can guide the food industry in adopting this technology while ensuring consumer satisfaction and safety.

High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad

Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively).

Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control

Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds). Besides, the specific flavor deterioration mechanisms (i.e., fermentation metabolism, lipid oxidation, and amino acid degradation) inducing by factors (temperature, oxygen, microorganisms, ethylene) are summarized. Moreover, quality control strategies to mitigate fruits flavor deterioration by physical (temperature control, hypobaric treatment, UV-C, CA) and chemical (1-MCP, MT, NO, MeJA) techniques are also proposed. This review will provide useful references for fruits flavor control technologies development.

The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee

This study aimed to establish a rapid and practical method for monitoring and predicting volatile compounds during coffee roasting using near-infrared (NIR) spectroscopy coupled with chemometrics. Washed Arabica coffee beans from Ethiopia and Congo were roasted to industry-validated light, medium, and dark degrees. Concurrent analysis of the samples was performed using gas chromatography-mass spectrometry (GC-MS) and NIR spectroscopy, generating datasets for partial least squares (PLS) regression analysis. The results showed that NIR spectroscopy successfully differentiated the differently roasted samples, similar to the discrimination achieved by GC-MS. This finding highlights the potential of NIR spectroscopy as a rapid tool for monitoring and standardizing the degree of coffee roasting in the industry. A PLS regression model was developed using Ethiopian samples to explore the feasibility of NIR spectroscopy to indirectly measure the volatiles that are important in classifying the roast degree. For PLSR, the data underwent autoscaling as a preprocessing step, and the optimal number of latent variables (LVs) was determined through cross-validation, utilizing the root mean squared error (RMSE). The model was further validated using Congo samples and successfully predicted (with R2 values > 0.75 and low error) over 20 volatile compounds, including furans, ketones, phenols, and pyridines. Overall, this study demonstrates the potential of NIR spectroscopy as a practical and rapid method to complement current techniques for monitoring and predicting volatile compounds during the coffee roasting process.

Advances in pulsed electric stimuli as a physical method for treating liquid foods

There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.

Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing

This study evaluated high pressure processing (HPP) for achieving greater than 5-log reduction of Escherichia coli O157:H7 in shiikuwasha (Citrus depressa Hayata) juices and compare quality parameters, including microbiological safety, total phenolic content (TPC), total flavanones (TFC), and polymethoxylated flavones, browning, volatile aromatic, and physicochemical properties of HPP-treated juice with those of high-temperature short-time pasteurized juice. A HPP of 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7 in shiikuwasha juice. The microbiological shelf life of the juices were at least 28 days when processed at HPP for 600 MPa/150 s or HTST for 90 °C/60 s. The color, aromatic, and antioxidant contents (TPC, TFC, Tangeletin, Nobiletin) were well preserved after HPP, however, HTST resulted in a significant (p < 0.05) loss of antioxidant content (TPC (8.8%), Tangeletin (6.8%)), and negatively impacted the juice color. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in HPP pasteurized juices compared to their conventional counterparts. This study demonstrated that under optimal conditions of HPP can attain the same level of microbiological safety as thermal pasteurization and preserved the acceptable quality of shiikuwasha juice.

Distinguishing aroma profile of highly-marbled beef according to quality grade using electronic nose sensors data and chemometrics approach

Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers (n=6), finished under identical feeding systems on similar farms, were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma development in beef is strongly influenced by fat deposition, particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds, leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.

Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars

In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min); pH, total titratable acidity, total soluble solids content, color, and viscosity, as well as volatile profile, were investigated. Qualitative characteristics (pH, titratable acidity, colorimetric parameters, viscosity, and volatile profile) results were significantly influenced by both cultivars and treatments; for example, juice viscosity greatly increased after HPP treatment for Golden Delicious, and after both TT and HPP for Pinova, while no influence of stabilization treatment was registered for Red Delicious juices. Regarding the volatile profile, for Golden Delicious cultivar, HPP treatment determined an increase in volatile compounds for most of the classes considered, leading to a supposed quality implementation. For the other two cultivars, the stabilization treatment that better preserved the volatile profile was the HPP one, even if the results were quite similar to the thermal treatment. Further studies are needed to evaluate different time/pressure combinations that could give better results, depending on the specific apple cultivar.

Physicochemical properties of and volatile compounds in riboflavin fortified cloudy apple juice; study of its effect on job fatigue among Egyptian construction workers

Fatigue and rapid exhaustion are common complaints among construction workers, as a result of high-effort levels, physical overexertion, weather and long physically demanding work hours. This study aimed to fortify cloudy apple juice with riboflavin (vitamin B2) to evaluate changes in chemical composition, antioxidant activity and volatile compounds in the fortified juice and to study its effect on the volunteer construction workers complaining of fatigue resulting from demanding physical duties. Analysis of volatile compounds in the fortified cloudy apple juice using Gas Chromatography and Gas Chromatography-Mass Spectrometry identified thirty-four volatile compounds including esters, alcohols, aldehydes and acids. The most predominant volatile compounds were alcohols followed by esters in both the control and fortified samples. We studied the effect of the supplementation of riboflavin-fortified cloudy apple juice versus conventional cloudy apple juice on the anthropometric parameters, the scores of two fatigue questionnaires (Checklist Individual Strength and Fatigue Severity Scale) and antioxidants biomarkers among young Egyptian male construction workers. This study revealed that consumption of 1.3 mg of riboflavin-fortified cloudy apple juice per day for twenty-eight days significantly improved their metabolism, with a decrease in mean body fat percentage and an increase in body muscle mass without statistically significant differences, the fortified juice significantly improved the fatigue questionnaires' scores. Moreover, the fortified supplement had a substantial change in antioxidant activity; there was significant increase in the plasma total antioxidant capacity (+74.19 %change) and catalase enzyme (+54.65 %change) with a significant decrease in the serum malondialdehyde level (−53.78 %change). When compared to the administration of conventional cloudy apple juice, although there was a significant decrease in serum malondialdehyde level (−4.63 %change) at the end of the study, only the subjective fatigue subscale of the CIS fatigue score significantly decreased among the construction workers (−24.61 %change). It could be concluded that vitamin B2 fortified-cloudy apple juice was effective in the reduction of fatigue and exhaustion in the study's subjects.

The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.

Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

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.

Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition

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.