title: Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.
abstract: BACKGROUND
  High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices.
  
  
  RESULTS
  Processing prior to pasteurization generally resulted in increased L*and hue angle color, while a*, b*, and C*decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices.
  
  
  CONCLUSIONS
  NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry.
authors.affiliation: USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA.
authors.forename: John C
authors.identifier: http://orcid.org/0000-0001-7767-5901
authors.initials: JC
authors.lastname: Beaulieu
authors.affiliation: Active Organics, 1097 Yates St, Lewisville, TX, 75057, USA.
authors.forename: Rebecca E
authors.initials: RE
authors.lastname: Stein-Chisholm
authors.affiliation: USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA.
authors.forename: Steven W
authors.initials: SW
authors.lastname: Lloyd
authors.affiliation: USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA.
authors.forename: Karen L
authors.initials: KL
authors.lastname: Bett-Garber
authors.affiliation: USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA.
authors.forename: Casey C
authors.initials: CC
authors.lastname: Grimm
authors.affiliation: USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA.
authors.forename: Michael A
authors.initials: MA
authors.lastname: Watson
authors.affiliation: USDA, ARS, SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, 70124, USA.
authors.forename: Jeanne M
authors.initials: JM
authors.lastname: Lea
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D029798:Blueberry Plants / Q000737:chemistry*; D003116:Color; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006801:Humans; D009812:Odorants; D061352:Pasteurization; D010636:Phenols / Q000032:analysis; D013045:Species Specificity; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D010636:Phenols; D055549:Volatile Organic Compounds
keywords: Vaccinium ashei; anthocyanidins; flavor; liquid chromatography; volatiles