Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice

• Published in: Talanta (Oxford) Vol. 278; p. 126416
• Main Authors: Jia, Xiao, Ren, Jingnan, Zhang, Zhifeng, Zhang, Nawei, An, Qi, Li, Mingzhe, Pan, Siyi, Fan, Gang, Yang, Jinchu, Feng, Yingjie, Yang, Zongcan, Xu, Yongming
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.10.2024
• Subjects: Aroma extract dilution analysis; Odor-active compounds; Off-odor compounds; Reducing sugar; Solvent assisted flavor evaporation; Vitamin C; Solvent assisted flavor evaporation; Off-odor compounds; OAVs; SAFE; OTs; GC-MS; Reducing sugar; Aroma extract dilution analysis; SPME; GC-MS-O; Vitamin C; Odor-active compounds; GC-MS/MS; FD; AEDA
• ISSN: 0039-9140; 1873-3573; 1873-3573
• DOI: 10.1016/j.talanta.2024.126416

The non-thermal and thermal effects on aroma of sea buckthorn juice have rarely been investigated. In this study, 57 odor compounds were identified in fresh sea buckthorn juice (FSBJ), high pressure processing sea buckthorn juice (HSBJ), and pasteurized sea buckthorn juice (PSBJ), including 29 esters, 8 aldehydes, 1 ketone, 5 alcohols, 5 acids, 6 terpenoids, and 3 others. Ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, and ethyl 2-hydroxy-3-methylbutanoate with flavor dilution factors ranging from 729 to 59,049 contributed to the fruity odors of FSBJ and HSBJ. Besides, the formation of off-odor compounds including hexanal, nonanal, furfural, 3-methylbutanoic acid, and dimethyl disulfide with odor activity values ≥ 1, imparts fatty, roasted, sweaty, and cooked odor in PSBJ. The variations of vitamin C and reducing sugar are significantly associated with changes in odor-active compounds during pasteurized processing. These findings provide new insights that high pressure processing minimizes the adverse effects of pasteurization. [Display omitted] •The fruity odor of fresh and high-pressure processing sea buckthorn juice is close.•Pasteurized sea buckthorn juice has a distinct cooked, fatty, and sweaty odor.•Pasteurization reduces carotenoids, tocopherols, flavonoids and vitamin C content.•Nutritional composition in HPP juice are close to those of fresh sea buckthorn juice.