Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptance.

Autor: Vollmer K; Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; Institute of Nutritional Sciences, Chair Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany. Electronic address: vollmer.kathrin@uni-hohenheim.de., Czerny M; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany. Electronic address: michael.czerny@ivv.fraunhofer.de., Vásquez-Caicedo AL; Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Nobelstrasse 12, 70569 Stuttgart, Germany. Electronic address: analucia.vasquez@igb.fraunhofer.de., Varona Iglesias S; Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Nobelstrasse 12, 70569 Stuttgart, Germany. Electronic address: salimavarona@gmail.com., Frank J; Institute of Nutritional Sciences, Chair Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany. Electronic address: jan.frank@nutres.de., Carle R; Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; Biological Science Department, Faculty of Science, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia. Electronic address: reinhold.carle@uni-hohenheim.de., Steingass CB; Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; Department of Beverage Research, Chair Analysis & Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany. Electronic address: christof.steingass@hs-gm.de.

Publikováno v: Food chemistry [Food Chem] 2021 May 30; Vol. 345, pp. 128786. Date of Electronic Publication: 2020 Dec 03.