Most of the volatile compounds modified their concentration during storage; some of them totally disappeared but 13 new compounds were formed: (methyl-2-methyl butyrate, E-2-butenal, 2-butenal-2-methyl, 2-buten-1-ol, 2-penten-1-ol, 2-etil-1-hexanol, 6-methyl-5-hepten-2-one, acetic acid, propanoic-2-methyl acid, butyric acid and butyric-2-methyl acid). Storage led to a dark pink colour and an increase in consistency and adhesiveness while the antioxidant activity considerably increased (from 18±2% to 94±2% DPPH inhibition).
Levels of citric acid and pectin influenced colour, texture and antioxidant activity as well as retention and formation of aromatic compounds, especially in fructose–isomaltulose products. Correlations via a PLS were found between the aromatic profile of the products after storage and some of their quality parameters such as texture, colour and antioxidant content. Future research might involve correlation and identification of specific volatiles with different quality parameters.