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. 2018 Oct 17;7(10):169. doi: 10.3390/foods7100169

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© 2018 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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PLS-DA biplots showing the change in the volatile fraction of thermally (72 °C for 15 s) (a), HPP (600 MPa for 3 min) (b) and PEF (15.5 kV/cm and specific energy of 158 kJ/L) (c) pasteurized apple juice during refrigerated storage (from week 0 ■, 1 ●, 2 ♦, 3 ▲ to 4 ▼). The volatile compounds are represented with open circles. Volatiles clearly changing as a function of shelf life (which are discriminant markers) are named.

PLS-DA biplots showing the change in the volatile fraction of thermally (72 °C for 15 s) (a), HPP (600 MPa for 3 min) (b) and PEF (15.5 kV/cm and specific energy of 158 kJ/L) (c) pasteurized apple juice during refrigerated storage (from week 0 ■, 1 ●, 2 ♦, 3 ▲ to 4 ▼). The volatile compounds are represented with open circles. Volatiles clearly changing as a function of shelf life (which are discriminant markers) are named.