未濃縮（NFC）ピタヤジュースの貯蔵中の時間経過に伴う感覚劣化と微生物動態の統合解析

This study investigated the correlation between sensory deterioration and microbial dynamics of not-from-concentrate (NFC) pitaya juice during one-month storage. The integrated multi-analytical approach was performed, including electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), electronic tongue (E-tongue), and 16S rRNA sequencing. For aroma deterioration, 30 key volatile organic compounds (VOCs) exhibited a decline in freshness-associated compounds like linalool and hexanal. An increase was observed in lipid and Maillard-derived indicators like furfural and benzeneacetaldehyde. Consistently, E-tongue analysis detected significant taste deterioration with rising bitterness and loss of richness. Microbial succession shifted from Cupriavidus to spoilage-associated genera, including Clostridium_sensu_stricto_12, Pseudomonas, and Ralstonia. Both sensory and microbial dynamics followed a time-dominant pattern, with key spoilage taxa inversely linked to active aroma compounds and positively associated with lipid-derived off-odor volatiles. Therefore, optimized storage conditions and targeted microbial control would be essential to maintain sensory quality and extend shelf life of NFC fruit beverages.