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

44 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

Fingerprint

cherry tomatoes
high pressure treatment
Odors
Lycopersicon esculentum
odors
tomatoes
Pressure
Processing
Chemical analysis
sensory evaluation
Temperature
atmospheric pressure
ketones
Ketones
Aldehydes
Atmospheric Pressure
volatile compounds
aldehydes
tea
Atmospheric pressure

Keywords

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

Cite this

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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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Effect of high-pressure processing on volatile composition and odour of cherry tomato purée. / Viljanen, Kaarina; Lille, Martina; Heiniö, Raija-Liisa; Buchert, Johanna.

In: Food Chemistry, Vol. 129, No. 4, 2011, p. 1759-1765.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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

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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

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