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 |
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Pages (from-to) | 1759-1765 |
Journal | Food Chemistry |
Volume | 129 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2011 |
MoE publication type | A1 Journal article-refereed |
Keywords
- Flavour
- GC/MS
- high-pressure processing
- tomato
- volatile compounds