Table 2.
Volatiles selected by the VID procedure as markers significantly changing as a function of shelf life, in thermal, HPP and PEF pasteurized apple juices.
| Processing | VID | Identity | RI |
|---|---|---|---|
| Thermal (72 °C for 15 s) | −0.954 | 3-methyl-2-buten-1-yl acetate | 919 |
| −0.951 | pentyl acetate | 911 | |
| −0.948 | 2-methylpropyl butanoate | 943 | |
| HPP (600 MPa for 3 min) | −0.971 | butyl propanoate | 906 |
| −0.970 | pentyl acetate | 911 | |
| −0.938 | ethyl 2-methylbutanoate | 896 | |
| −0.920 | hexyl acetate | 1010 | |
| −0.841 | (E)-2-hexenal | 851 | |
| PEF (15.5 kV/cm) | −0.939 | butyl propanoate | 906 |
| −0.878 | ethyl 2-methylbutanoate | 896 | |
| −0.858 | hexyl acetate | 1010 | |
| −0.831 | hexanal | 797 |
These discriminant markers are listed in increasing order of VID coefficient. Positive VID coefficients signify an increase in concentration during storage while negative coefficients denote a decrease. Their retention index (RI) is also listed.