Changes in the aroma of a strawberry drink during storage

The flavor of a commercially available strawberry drink was investigated wi th special regard to the changes of the sensory properties during the shelf life of the product. The experiments were performed using gas chromatograp hic methods after liquid-liquid extraction and after solid-phase microextra ction of the headspace. A trained sensory test panel was used to substantia te the results from instrumental analyses. The relative concentrations of s everal compounds were followed over a storage period of six weeks at elevat ed temperature (37 degreesC), which corresponds to about 12 months storage at room temperature. Significant concentration changes of several flavor co mpounds were determined after a short storage time. These results correlate highly with changes in the aroma observed by the sensory test panel. Furth er on, changes in the sensorial relevance of aroma active compounds were mo nitored by comparative aroma extract dilution analysis of extracts of the f resh product and the product at the end of the declared shelf-life time. Th e results showed a significant decrease in flavor dilution factors of compo unds with characteristic fruity attributes.