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 journalArticleScientificpeer-review

    52 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)1759-1765
    JournalFood Chemistry
    Volume129
    Issue number4
    DOIs
    Publication statusPublished - 2011
    MoE publication typeA1 Journal article-refereed

    Keywords

    • Flavour
    • GC/MS
    • high-pressure processing
    • tomato
    • volatile compounds

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