Storage and heat processing affect flavors of cucumber juice enriched with plant extracts

Volatile compounds are responsible for juice flavor and aroma characteristics. How volatile components in cucumber juice are affected by heating, storage, and mix with aromatic herbs needs clarification. Aroma compounds were identified in cucumber (Cucumis sativus L.) juices enriched with cinnamon (Cinnamomum verum L.), clove [Syzygium aromaticum (L.) Merr. & L.M. Perry], mint (Mentha spicata L.), and ginger (Zingiber officinale L.) extracts (as a flavor-enhancer), after 6 months of storage under 75 MPa at room temperature. The aroma compounds identified directly after juice processing were hydrocarbons, alcohols, phenol derivatives, esters, aldehydes, ketones, sulfur compounds, fatty acids, and silicone compounds. Tributyl (E)-prop-1-ene-1,2,3-tricarboxylate, tributyl 2-acetyloxypropane-1,2,3-tricarboxylate, (E)-3,7,11,15-tetramethyl hexadec-2-en-1-ol, and (3E,6Z)-nona-3,6-dien-1-ol were identified in control juice. The 4-thio ethyl 5-acetyl-1-phenyl-6-methyl-1-H pyrimidin2one was the main compound (63.5%), followed by 3-hexen-1-ol, and (E)-3,7,11,15-tetramethyl hexadec-2-en-1-ol (4.5% and 6.54%) in cucumber-clove juice. The 1,2,3,4-tetrahydro1,1,4,4,5-pentamethyl 6-phenylanthracene, sulfur compounds, trans [2-(benzenesulfinylmethyl)-3-phenylcyclopropyl] benzene were detected in ginger-enriched juice. The antibacterial ketone anti 5(1hydroxyundecyl) 3(3methylbutyl) oxazolidin2one was the main compound followed by C6 oxygenated p-menthane monoterpene in cucumber-mint juice. Cyclodecasiloxane eicosamethyl was the main compound followed by cinnamaldehyde in cucumber-cinnamon juice. After 6-month storage, numbers of furans, sulfur amino compounds, phenols, and ketone derivatives increased, while aldehydes compounds decreased. The results could be used to establish quality criteria for commercial production of high-quality cucumber juice.