An integrated science-based approach, combining analytical and sensorial data and different data analysis methods, proved successful to study the impact of storage time, storage temperature and oxygen availability on strawberry juice volatiles and allowed to get a multi-perspective view on these changes. An untargeted GC–MS approach showed that the volatile fraction of shelf-stable strawberry juice clearly changed during ambient storage and that oxygen availability (linked to the type of bottle) had a limited effect. To gain further insight, several characteristic aroma compounds were quantified during storage at ambient (20 °C) and accelerated (28–42 °C) temperatures, kinetic parameters were estimated and odour activity values were calculated. The kinetic parameters showed that all characteristic aroma compounds changed significantly during storage at all temperatures and that the rate of change in some compounds was accelerated by storage at higher temperatures. The observed changes in strawberry juice volatiles caused sensorial differences between non-stored and 20 °C stored samples as shown by the sensory evaluations and odour activity values.

基于科学的综合方法，结合了分析和感官数据以及不同的数据分析方法，被证明可以成功地研究储藏时间，储藏温度和氧气供应量对草莓汁挥发物的影响，并可以从多角度观察这些变化。无目标的GC-MS方法表明，常温保存的草莓汁的挥发性部分在环境存储过程中发生了明显变化，并且氧气的有效性（与瓶的类型有关）的作用有限。为了获得更多的见识，在环境温度（20°C）和加速温度（28–42°C）的存储过程中，对几种典型的香气化合物进行了定量，估算了动力学参数并计算了气味活性值。动力学参数表明，所有特征性香气化合物在所有温度下的储存过程中均发生了显着变化，并且某些化合物的变化速率通过在更高温度下的储存而加速。如感官评估和气味活性值所示，观察到的草莓汁挥发物变化导致未储存样品和20°C储存样品之间的感官差异。