An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice

E. G. Alves Filho, T. H.S. Rodrigues, F. A.N. Fernandes, E. S. de Brito*, P. J. Cullen, J. M. Frias, P. Bourke, R. S. Cavalcante, F. D.L. Almeida, S. Rodrigues

*Corresponding author for this work

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The study of small molecules based on “fingerprint” approaches and non-target methodologies has been used to understand changes caused during natural or industrial processes. In this work, chemometrics was applied to evaluate changes according to the volatile composition of orange juice subjected to ozone and plasma processing, and its influence on the flavor compounds of the juice. HS-SPME-GC/MS analysis was able to differentiate the juices processed by ozone and plasma, mainly showing the oxidation of limonene, y-terpinene, and linalool to the orange off-flavor components α-terpineol and terpinen-4-ol, the formation of decanal, and the degradation of p-cymene. The multivariate chemical analysis of volatile compounds of orange juice indicated a significant difference between juices treated with short-period ozone treatment (1 to 3 min) and using long-period ozone treatment and plasma treatment.

Original languageEnglish
Pages (from-to)63-69
Number of pages7
JournalInnovative Food Science and Emerging Technologies
Volume53
Early online date03 Oct 2017
DOIs
Publication statusPublished - 01 May 2019

Keywords

  • Citrus juice
  • HS-SPME-GC/MS
  • Ozone processing
  • Plasma processing
  • Terpene

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

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