Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Kaarina Viljanen; Martina Lille; Raija-Liisa Heiniö; Johanna Buchert

doi:10.1016/j.foodchem.2011.06.046

Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Kaarina Viljanen, Martina Lille, Raija-Liisa Heiniö, Johanna Buchert

Research output: Contribution to journal › Article › Scientific › peer-review

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Abstract

The impact of high-pressure processing on the odour of cherry tomato purée was evaluated by sensory evaluation and SPME-GC/MS analysis. Two temperatures (20 and 60 °C) and two pressures (atmospheric and 800 MPa) were used in processing. Higher pressure at ambient temperature decreased the levels of certain volatile aldehydes, ketones and alcohols present in tomato, whereas, the levels of hexanal, heptanal and octanal increased. The higher temperature combined with either ambient or high-pressure, decreased the levels of many volatile compounds and caused a reduction in the intensity of fresh tomato odour. Processing at 800 MPa and 60 °C resulted in a marked increase in the intensity of cooked tomato and tea-like odour. On the basis of sensory assessment and volatile analysis, high pressure treatment at 800 MPa does not seem to be suitable for preserving fresh tomato odour

Original language	English
Pages (from-to)	1759-1765
Journal	Food Chemistry
Volume	129
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2011.06.046
Publication status	Published - 2011
MoE publication type	A1 Journal article-refereed

Keywords

Flavour
GC/MS
high-pressure processing
tomato
volatile compounds

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10.1016/j.foodchem.2011.06.046

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title = "Effect of high-pressure processing on volatile composition and odour of cherry tomato pur{\'e}e",

abstract = "The impact of high-pressure processing on the odour of cherry tomato pur{\'e}e was evaluated by sensory evaluation and SPME-GC/MS analysis. Two temperatures (20 and 60 °C) and two pressures (atmospheric and 800 MPa) were used in processing. Higher pressure at ambient temperature decreased the levels of certain volatile aldehydes, ketones and alcohols present in tomato, whereas, the levels of hexanal, heptanal and octanal increased. The higher temperature combined with either ambient or high-pressure, decreased the levels of many volatile compounds and caused a reduction in the intensity of fresh tomato odour. Processing at 800 MPa and 60 °C resulted in a marked increase in the intensity of cooked tomato and tea-like odour. On the basis of sensory assessment and volatile analysis, high pressure treatment at 800 MPa does not seem to be suitable for preserving fresh tomato odour",

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T1 - Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

AU - Viljanen, Kaarina

AU - Lille, Martina

AU - Heiniö, Raija-Liisa

AU - Buchert, Johanna

PY - 2011

Y1 - 2011

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AB - The impact of high-pressure processing on the odour of cherry tomato purée was evaluated by sensory evaluation and SPME-GC/MS analysis. Two temperatures (20 and 60 °C) and two pressures (atmospheric and 800 MPa) were used in processing. Higher pressure at ambient temperature decreased the levels of certain volatile aldehydes, ketones and alcohols present in tomato, whereas, the levels of hexanal, heptanal and octanal increased. The higher temperature combined with either ambient or high-pressure, decreased the levels of many volatile compounds and caused a reduction in the intensity of fresh tomato odour. Processing at 800 MPa and 60 °C resulted in a marked increase in the intensity of cooked tomato and tea-like odour. On the basis of sensory assessment and volatile analysis, high pressure treatment at 800 MPa does not seem to be suitable for preserving fresh tomato odour

KW - Flavour

KW - GC/MS

KW - high-pressure processing

KW - tomato

KW - volatile compounds

U2 - 10.1016/j.foodchem.2011.06.046

DO - 10.1016/j.foodchem.2011.06.046

M3 - Article

SN - 0308-8146

VL - 129

SP - 1759

EP - 1765

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Abstract

Keywords

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