Vollmer, KathrinKathrinVollmerCzerny, MichaelMichaelCzernyVásquez-Caicedo, Ana LuciaAna LuciaVásquez-CaicedoVarona Iglesias, SalimaSalimaVarona IglesiasFrank, JanJanFrankCarle, ReinholdReinholdCarleSteingass, Christof BjörnChristof BjörnSteingass2022-03-062022-03-062021https://publica.fraunhofer.de/handle/publica/26755410.1016/j.foodchem.2020.128786The effects of single and twofold continuous pressure change technology (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were additionally characterised. 128 volatiles were tentatively assigned in the four juices. Thermal pasteurisation and a single PCT treatment caused substantial losses in total volatiles of 6 and 20%, respectively. A second PCT passage further reduced the volatiles (36%) and is thus not recommended. PCT-treated samples were clearly distinguished from the remaining juices by principal component analysis. The descriptive sensory profiles, assessed by trained panellists, were not substantially affected by thermal pasteurisation and non-thermal PCT. The fresh juice exhibited a significant fishy off-flavour. In the consumer acceptance test, the thermally pasteurised juice was highly rated compared to both PCT-treated and the fresh juice. This study highlights the potential of PCT to avoid the genesis of off-flavours in fresh-like pineapple juice.enjuice qualitynon-thermal processingPasteurisationpineapplepressure change technologysensory analysisvolatile664660664610620688journal article