Effect of CO(2) Preservation Treatments on the Sensory Quality of Pomegranate Juice

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO(2) preservation treatment on the sensory quality of pomegranate juice at t(0) and after a conservation period of four weeks at 4 °C (t(28)). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO(2)), and with a combination of supercritical carbon dioxide and ultrasound (CO(2)-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO(2) could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO(2) and CO(2)-US treated juices, respectively. Regarding perceived flavor, the CO(2)-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO(2)-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO(2) process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.