{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T03:22:51Z","timestamp":1792034571035,"version":"4.4.0"},"reference-count":70,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2020,11,28]],"date-time":"2020-11-28T00:00:00Z","timestamp":1606521600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100009878","name":"Regione del Veneto","doi-asserted-by":"publisher","award":["2105-60-11-2018"],"award-info":[{"award-number":["2105-60-11-2018"]}],"id":[{"id":"10.13039\/501100009878","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Department of Industrial Engineering University of Padova","award":["CoSID2018"],"award-info":[{"award-number":["CoSID2018"]}]},{"DOI":"10.13039\/100007479","name":"Fondazione Cassa di Risparmio di Padova e Rovigo","doi-asserted-by":"publisher","award":["CARIPARO visiting program"],"award-info":[{"award-number":["CARIPARO visiting program"]}],"id":[{"id":"10.13039\/100007479","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>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 CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 \u00b0C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-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 CO2 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 CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 \u00b0C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.<\/jats:p>","DOI":"10.3390\/molecules25235598","type":"journal-article","created":{"date-parts":[[2020,11,29]],"date-time":"2020-11-29T21:55:31Z","timestamp":1606686931000},"page":"5598","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3409-5776","authenticated-orcid":false,"given":"Ana Carolina","family":"Mosca","sequence":"first","affiliation":[{"name":"Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leonardo","family":"Menghi","sequence":"additional","affiliation":[{"name":"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all\u2019Adige, Italy"},{"name":"Center Agriculture Food Environment, University of Trento\/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all\u2019Adige, Italy"},{"name":"Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3648-0459","authenticated-orcid":false,"given":"Eugenio","family":"Aprea","sequence":"additional","affiliation":[{"name":"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all\u2019Adige, Italy"},{"name":"Center Agriculture Food Environment, University of Trento\/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all\u2019Adige, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria","family":"Mazzucotelli","sequence":"additional","affiliation":[{"name":"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all\u2019Adige, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0163-4593","authenticated-orcid":false,"given":"Jose","family":"Benedito","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Universitat Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera, s\/n, 46022 Val\u00e8ncia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2057-1145","authenticated-orcid":false,"given":"Alessandro","family":"Zambon","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sara","family":"Spilimbergo","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0055-9464","authenticated-orcid":false,"given":"Flavia","family":"Gasperi","sequence":"additional","affiliation":[{"name":"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all\u2019Adige, Italy"},{"name":"Center Agriculture Food Environment, University of Trento\/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all\u2019Adige, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,11,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4581","DOI":"10.1021\/jf000404a","article-title":"Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing","volume":"48","author":"Gil","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"9559","DOI":"10.1021\/jf071413n","article-title":"Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions","volume":"55","author":"Tzulker","year":"2007","journal-title":"J. Agric. 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