2026-05-16T20:57:40Z https://researchdata.tuwien.ac.at/oai2d

oai:researchdata.tuwien.ac.at:e058s-3z371 2025-04-24T09:40:44Z openaire_data

4.3 TUW.TUDATA 10.48436/e058s-3z371 oai:researchdata.tuwien.ac.at:e058s-3z371 Rabeeah, Ibrahim Abdulrasool Mahmood Ibrahim Abdulrasool Mahmood Rabeeah TU Wien Halbwirth, Heidrun Heidrun Halbwirth 0000-0001-9059-5850 TU Wien Murray, Helen Helen Murray TU Wien Gössinger, Manfred Manfred Gössinger TU Wien 2025 Biological sciences Chemical sciences Acceptance factor 2025-04-23 2025-04-24 eng https://www.histabjuice.eu/ 10.48436/pxj9b-7n969 Creative Commons Attribution 4.0 International Project HiStabJuice The HiStabJuice project evaluates various factors influencing colour stability in fruit juices, focussing on raw materials and preservation techniques, as well as associated effects, deleterious to the health benefits of the final products. Contextual information Strawberry purees were analysed using: GC-FID to measure furaneol and mesifuran. GC-MS to measure 12 aroma compounds (including esters, C6 compounds, and lactones). Purees came from 12 cultivars, from two countries, at different ripening stages and harvest times. Purees were processed into nectar, and colour stability and aroma were monitored over 12 weeks. Both colour and aroma were strongly influenced by the strawberry cultivar. Nectars made from overripe strawberries had: Higher colour stability. Higher concentrations of aroma compounds. Some cultivars were more influenced by harvest time than by ripening stage. Strawberries from Poland showed smaller differences between ripening stages compared to those from Austria. Significant correlations were found: Furaneol, hexanal, γ-decalactone, and γ-dodecalactone concentrations correlated with good colour after 12 weeks. Only γ-decalactone concentration correlated with higher colour stability, although this might be due to cultivar effects. Files All data are presented as Excel file. Funding This project has received funding by the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 956257. This research was also funded in part by the Austrian Science Fund (FWF) [I6939].   European Union 019w4f821 IT-ETN-956257 HiStabJuice FWF Austrian Science Fund 013tf3c58 I6939 Ring Closure Reactions of Phenylphenalenones and Musellarins