Buvé, Neckebroeck, Haenen, Kebede, Hendrickx, Grauwet and Van Loey [ 18 ] have also observed a decreasing trend for aldehydes such as hexanal, trans-2-hexenal and an increasing trend for furfural and dimethyl sulphide during shelf life for pasteurized strawberry juice.
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Volatile Changes During Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics.
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The sentences
In this work, a PCA model using three principal components showed a clear trend in all storage temperatures.
On the other hand, dimethyl sulphide, furfural, 1-pentanol and ethyl acetate have shown an increasing trend as a function of storage time.