6533b82bfe1ef96bd128d636

RESEARCH PRODUCT

Influence of packaging on the aroma stability of strawberry syrup during shelf life

And A. FeigenbaumElisabeth GuichardPhilippe SaillardNicole FournierViolette Ducruet

subject

Chromatography GasTime Factorsbusiness.product_categoryFood HandlingOrganolepticShelf life01 natural scienceschemistry.chemical_compound0404 agricultural biotechnologyFood Preservation[SDV.IDA]Life Sciences [q-bio]/Food engineeringBottleFood scienceAromaComputingMilieux_MISCELLANEOUSAldehydesMethyl cinnamatebiologyChemistryMethyl anthranilate010401 analytical chemistryFood Packagingfood and beveragesEsters04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classificationFragaria040401 food science0104 chemical sciencesSmellMethyl dihydrojasmonateAlcoholsFruitGeneral Agricultural and Biological Sciencesbusiness

description

Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compounds with the polymer matrix (PET or PVC). After 330 days, a later and important decrease of the “fruity notes” occurred in both PETs; so PVC2 and the glass bottle were found to be able to maintain a balanced aroma for long-term storage. Keywords: Aroma; packaging; strawberry; syrup; PET; PVC; SPME

yearjournalcountryeditionlanguage
2001-01-01
https://hal.inrae.fr/hal-02672050