Combining untargeted, targeted and sensory data to evaluate food quality changes during storage. A case study on shelf-stable strawberry juice KU Leuven
Nowadays, consumers are paying a lot of attention towards the quality characteristics of food products (e.g. colour, aroma, taste). Upon storage of a food product, its quality characteristics are continuously evolving. A serious decrease in the quality of food products can have a drastic impact on product acceptability by consumers and will result in a food product not being consumed even before the shelf-life date has been reached. To ensure ...