Scientific Study

To address the quality deterioration associated with thermal processing, this study systematically compared the effects of four sterilization treatments-pasteurization (PT), ultra-high temperature (UHT), ultra-high pressure (UHP), and low-voltage electrostatic field (LVEF) on the physicochemical properties, nutritional value, and flavor profile of prune puree. A multi-analytical platform integrating E-nose, E-tongue, GC-MS, and GC-IMS was employed for comprehensive characterization. Results showed that all treatments achieved commercial sterility, but non-thermal methods (UHP, LVEF) outperformed thermal treatments in quality preservation: UHP resulted in the smallest total color difference ΔE (1.84 ± 0.10) and BI (0.17 ± 0.02), and retained 97.7% of ascorbic acid, 98.1% of total phenolic content, and 98.7% of total flavonoid content. GC-MS and GC-IMS identified 81 and 61 volatile organic compounds (VOCs), respectively, with aldehydes and esters as key differential markers for sterilization-induced flavor shifts. Strong correlations (r > 0.7, P < 0.01) were observed between sensory attributes (fruity aroma, freshness, overall acceptability) and characteristic VOCs (hexanal, (E)-2-hexenal), while off-flavor was strongly negatively correlated (r < -0.65, P < 0.01) with these compounds. This correlation, mediated by VOC and nutritional component changes, was consistent across all sterilization methods. These findings confirm UHP as the optimal sterilization technology for prune puree, and provide a robust scientific framework for flavor-oriented process optimization in fruit puree production.

https://doi.org/10.1016/j.foodchem.2026.148571