Effects of Preservation Methods on the Volatile Compound Profile and Physicochemical Properties of Aronia melanocarpa Berries

Black chokeberry is a valuable raw material for the food and pharmaceutical industries due to its bioactive compounds and unique health properties. Aronia berries are distinguished by a volatile compound profile that varies depending on the species, cultivation location, and processing method. The aim of this study was to compare changes in selected physical and chemical parameters and the volatile compound profile of Aronia melanocarpa (Michx.) Elliot was subjected to convective drying, freeze-drying, and freezing. To assess changes in chokeberry quality, measurements of the average fruit diameter, average fruit weight, color and pH were used. Total polyphenol content, total antioxidant activity and the profile of volatile compounds were examined. The color parameters of freeze-dried chokeberries retained a color profile most similar to that of fresh fruit. The total phenolic content of freeze-dried fruit (79.99 ± 0.32 mg GAE/g dw) was comparable to that of fresh fruit (79.67 ± 0.54 mg GAE/g dw), while both dried and frozen fruit showed a decrease. A significant increase in antioxidant activity was noted in freeze-dried fruit. The volatile compound profile of fresh fruit was dominated by alcohols (mainly ethanol, hexanol, and (Z)-3-Hexen-1-ol), while aldehydes (mainly benzaldehyde) dominated in processed fruit. It was found that the processing method has a significant impact on both the amount and composition of VOCs in chokeberries.