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Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry

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Abstract

Ginger flavor beverages (GFBs) were sterilized using different methods including ultra-high-temperature sterilization (UHT) (135 °C, 5 s), atmospheric pressure sterilization (AP) (95 °C, 30 min), and high-pressure sterilization (HP) (121 °C, 15 min). Comparative study of flavor among beverages from different sterilization methods was performed using quantitative descriptive sensory analysis and electronic nose (EN) and gas chromatography–mass spectrometry (GC–MS). Seven attributes (fruity, floral, gingery, piquant, sweet, sour, and cooked) were selected to assess ginger beverage flavors. The odor profile features of GBFs from different sterilization methods were determined by EN, and fifty-nine volatile compounds were detected by GC–MS. Partial least squares regression (PLSR) was performed to analyze the correlation among data of quantitative descriptive sensory analysis, GC–MS data, and EN responses of GFBs. The results showed that nine volatile compounds, (E,E)-α-farnesene, eucalyptol, l-linalool, borneol, citronellol, β-bisabolol, geranial, bornyl acetate, and neryl acetate, had significant positive contribution to gingery note, and further, PLSR showed that AP was the most beneficial method to preserve these important volatile compounds. Conclusively, AP was chosen as the most favorable method for sterilization of clarified GFBs.

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Abbreviations

GFBs:

Ginger flavor beverages

UHT:

Ultra-high-temperature sterilization

AP:

Atmospheric pressure sterilization

HP:

High-pressure sterilization

EN:

Electronic nose

GC–MS:

Gas chromatography–mass spectrometry

PLSR:

Partial least squares regression

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Acknowledgments

The authors would like to thank Key Projects in the National Science & Technology Pillar Program of China 2012BAD33B05 for its financial support.

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, Jiangsu, China

    Fang Liu, Xiaoming Zhang, Chen Tan & Eric Karangwa

  2. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 200235, China

    Shiqing Song

Authors
  1. Fang Liu
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  2. Shiqing Song
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  3. Xiaoming Zhang
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  4. Chen Tan
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Correspondence to Xiaoming Zhang.

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Liu, F., Song, S., Zhang, X. et al. Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry. Eur Food Res Technol 238, 247–257 (2014). https://doi.org/10.1007/s00217-013-2093-8

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  • DOI: https://doi.org/10.1007/s00217-013-2093-8

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