title: Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar.
abstract: Ultrasonication is a nonthermal food processing technology that is used in several applications (extraction, pretreatment before drying, freezing, inactivation of microorganisms etc.). The objective of this study was to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of cranberry juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20kHz under various conditions (treatment time 3, 6 and 9min, sample temperature: 20, 40 and 60°C and amplitude 60, 90 and 120μm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, the ultrasonic treatment led to the formation of new compounds or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120μm) were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principle component analysis (PCA) confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples. Sensory evaluation showed that ultrasonically treated and pasteurised juices received lower scores in comparison with the untreated samples.
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: arezek@pbf.hr.
authors.forename: Anet Režek
authors.initials: AR
authors.lastname: Jambrak
authors.affiliation: Vindija d.d, Međimurska 6, 42000 Varaždin, Croatia.
authors.forename: Marina
authors.initials: M
authors.lastname: Šimunek
authors.affiliation: Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia.
authors.forename: Marinko
authors.initials: M
authors.lastname: Petrović
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Helena
authors.initials: H
authors.lastname: Bedić
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Zoran
authors.initials: Z
authors.lastname: Herceg
authors.affiliation: Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia.
authors.forename: Hrvoje
authors.initials: H
authors.lastname: Juretić
mesh_terms: D032701:Biomimetics / Q000295:instrumentation; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D057048:Plant Nectar / Q000737:chemistry*; D013010:Sonication; D013649:Taste; D029799:Vaccinium macrocarpon / Q000737:chemistry*
chemical_list: D057048:Plant Nectar
keywords: Aroma profile; Cranberry juice and nectar; Electronic tongue; High power ultrasound; Sensory properties