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

50 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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