Evrendilek, Gulsun AkdemirAvsar, Yahya KemalEvrendilek, Fatih2024-09-182024-09-1820160308-81461873-7072https://doi.org/10.1016/j.foodchem.2015.06.010https://hdl.handle.net/20.500.12483/7925Effects of pulsed electric field (PEF) processing on 28 aroma active compounds, and four physical and eight sensory properties of peach nectar were explored using the best-fit multiple linear regression (MLR) models and Monte Carlo simulations as a function of the treatment times of 0, 66, 131, and 210 mu s. The PEF treatment time of 131 mu s on average led consistently to the least loss of most compounds. Significantly enhanced or no significant changes in the sensory properties were found as a function of the PEF treatment times. The most influential sensory predictor of the 28 MLR models was flavour, while the aroma compound most influential on the sensory properties of aftertaste, flavour, sweetness, and overall acceptance was octadecanoic acid. Monte Carlo simulations were used for the probabilistic assessments of stochastic variability and uncertainty associated with aroma active compounds of PEF-treated peach nectar. (C) 2015 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessAroma active compoundsPeach nectarPulsed electric fieldSensory evaluationMonte Carlo simulationArticle19063464210.1016/j.foodchem.2015.06.010262130212-s2.0-84930958612Q1WOS:000361922800089Q1