Differentiation of fresh and processed fruit juices using volatile composition
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.13/2523 |
Resumo: | 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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Differentiation of fresh and processed fruit juices using volatile compositionVolatile patternFresh juiceProcessed juiceHS-SPMEGC-MS.Faculdade de Ciências Exatas e da EngenhariaCentro de Química da MadeiraIn 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.MDPIDigitUMaPerestrelo, RosaSilva, CatarinaSilva, PedroMedina, SoniaCâmara, José2019-07-30T13:21:59Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/2523engPerestrelo, R., Silva, C., Silva, P., Medina, S., & Câmara, J. S. (2019). Differentiation of fresh and processed fruit juices using volatile composition. Molecules, 24(5), 974.1420-304910.3390/molecules24050974info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-17T05:57:36Zoai:digituma.uma.pt:10400.13/2523Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:05:18.735900Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Differentiation of fresh and processed fruit juices using volatile composition |
title |
Differentiation of fresh and processed fruit juices using volatile composition |
spellingShingle |
Differentiation of fresh and processed fruit juices using volatile composition Perestrelo, Rosa Volatile pattern Fresh juice Processed juice HS-SPME GC-MS . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
title_short |
Differentiation of fresh and processed fruit juices using volatile composition |
title_full |
Differentiation of fresh and processed fruit juices using volatile composition |
title_fullStr |
Differentiation of fresh and processed fruit juices using volatile composition |
title_full_unstemmed |
Differentiation of fresh and processed fruit juices using volatile composition |
title_sort |
Differentiation of fresh and processed fruit juices using volatile composition |
author |
Perestrelo, Rosa |
author_facet |
Perestrelo, Rosa Silva, Catarina Silva, Pedro Medina, Sonia Câmara, José |
author_role |
author |
author2 |
Silva, Catarina Silva, Pedro Medina, Sonia Câmara, José |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Perestrelo, Rosa Silva, Catarina Silva, Pedro Medina, Sonia Câmara, José |
dc.subject.por.fl_str_mv |
Volatile pattern Fresh juice Processed juice HS-SPME GC-MS . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
topic |
Volatile pattern Fresh juice Processed juice HS-SPME GC-MS . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-07-30T13:21:59Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.13/2523 |
url |
http://hdl.handle.net/10400.13/2523 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Perestrelo, R., Silva, C., Silva, P., Medina, S., & Câmara, J. S. (2019). Differentiation of fresh and processed fruit juices using volatile composition. Molecules, 24(5), 974. 1420-3049 10.3390/molecules24050974 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1817550092201099264 |