Advanced chemical–sensory profiling of juices from minor Apulian fruits: a data-driven approach using multivariate statistics

This study aimed to characterize the chemical and sensory profiles of juices from six distinct samples, representing five minor Apulian fruit species (apple, fig, plum, carob, and two local quince varieties). Volatile organic compounds (VOCs) were analysed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), identifying 99 compounds. Esters predominated in carob juice, while one specific apple cultivar (APP-CHI) was rich in phenylethanol. Antioxidant molecules (carotenoids, tocopherols, and polyphenols) highlighted cultivar-specific nutritional profiles. Sensory analysis using Rate-All-That-Apply (RATA) identified 21 olfactory descriptors. Partial Least Squares Regression (PLSR) and Partial Least Squares Correlation (PLSC) revealed VOC–sensory associations. Fruity notes were linked to esters and alcohols, while off-notes correlated with acids and aldehydes. PLSC confirmed significant latent relationships (r = 0.9488, p = 0.0012), enabling a comprehensive interpretation of aroma–perception dynamics. These findings support the valorisation of neglected cultivars through data-driven sensory profiling and offer a replicable framework for biodiversity-based food innovation.