Related Experiment Video
Updated: Sep 21, 2026
Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology
Kathrin Vollmer1, Michael Czerny2, Ana Lucía Vásquez-Caicedo3
1Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; Institute of Nutritional Sciences, Chair Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
Abstract:
The effects of single and twofold continuous pressure change technology (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were additionally characterised. 128 volatiles were tentatively assigned in the four juices. Thermal pasteurisation and a single PCT treatment caused substantial losses in total volatiles of 6 and 20%, respectively. A second PCT passage further reduced the volatiles (36%) and is thus not recommended. PCT-treated samples were clearly distinguished from the remaining juices by principal component analysis. The descriptive sensory profiles, assessed by trained panellists, were not substantially affected by thermal pasteurisation and non-thermal PCT. The fresh juice exhibited a significant fishy off-flavour. In the consumer acceptance test, the thermally pasteurised juice was highly rated compared to both PCT-treated and the fresh juice. This study highlights the potential of PCT to avoid the genesis of off-flavours in fresh-like pineapple juice.
More Related Videos
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
05:29Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
Published on: June 9, 2021
