Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice

- Effect of hyperbaric storage at 20 °C on volatiles of strawberry juice is described.
- Pressure inhibited spoilage observed in juices stored at 20 °C and 0.1 MPa.
- Refrigeration was less effective than hyperbaric storage to preserve volatile profile.
- Juices stored under pressure were the most similar to control samples at day 0.
- Hyperbaric storage avoided changes in all the key aroma compounds of strawberry juice.

The effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20 °C and different pressure levels (0.1, 50, and 200 MPa) for 15 days were analyzed by gas chromatography-mass spectroscopy and compared with those of control samples at day 0. Data corresponding to juices stored under traditional refrigeration (0.1 MPa/5 °C) for the same period are also presented for comparison. Hierarchical Cluster Analysis (HCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were applied to discriminate the samples according to the storage conditions. The results clearly showed that samples stored under pressure were more similar to the control juices at day 0 than samples stored under refrigeration at atmospheric pressure. Moreover, hyperbaric storage, unlike traditional refrigeration, was efficient in avoiding changes in all the key aroma compounds detected in the strawberry juice.