Effects of Addition of α-Cyclodextrin on the Sensory Quality, Volatile Compounds, and Color Parameters of Fresh Pear Juice

• Published in: Journal of agricultural and food chemistry 2009-10, Vol.57 (20), p.9668-9675
• Main Authors: López-Nicolás, José M, Andreu-Sevilla, Antonio J, Carbonell-Barrachina, Ángel A, García-Carmona, Francisco
• Format: Article
• Language: English
• Subjects: Adult; alpha-cyclodextrin; alpha-Cyclodextrins - pharmacology; Beverages - analysis; Biological and medical sciences; color; correlation; enzymatic browning; enzyme inhibitors; Female; flavor; Flavors and Aromas/Chemosensory Perception; food additives; Food Additives - pharmacology; Food industries; food quality; Fruit and vegetable industries; fruit juices; Fundamental and applied biological sciences. Psychology; Humans; Male; odor compounds; Odorants - analysis; odors; oxidation; pears; Pigmentation - drug effects; Pyrus - chemistry; Pyrus - drug effects; sensory properties; Taste - drug effects; volatile compounds; Volatile Organic Compounds - analysis; Young Adult
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf901919t

Cyclodextrins (CDs) are widely used as browning inhibitors in different fruit juices. However, pear juice quality is affected by many properties, such as odor and aroma, and to date, no paper has reported the effect of the addition of CDs on the flavor profile of a fruit juice. In this study, the aroma profile of pear juice was mainly formed by volatile compounds from four chemical families: esters, aldehydes, alcohols, and hydrocarbons. Even though the addition of α-CD had a significant effect on both the concentration of individual volatile compounds and their grouping, only the highest concentration, 90 mM, prevented the oxidation of the volatile precursors present in freshly squeezed juice. Moreover, correlation of these results, concerning the color and aroma of pear juice in the presence of CDs, with the consumer preferences has not been reported. A descriptive sensory analysis of pear juices in both the presence and the absence of CDs was carried out, and odor/aroma attributes (fresh, fruity, pear-like, unnatural, etc.), plus global color, odor, aroma, and quality, were quantified using a trained panel of judges. The addition of α-CD at 90 mM resulted in pear juices with the best color but with low aromatic intensity and low sensory quality. On the other hand, the addition of α-CD at 15 mM led to a pear juice also with an acceptable color but at the same time with a high intensity of fruity and pear-like odors/aromas, making it the best appreciated juice by the panel.