An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree

被引：27

作者：

Kebede, Biniam T. ^{[1
]}

Grauwet, Tara ^{[1
]}

Magpusao, Johannes ^{[1
]}

Palmers, Stijn ^{[1
]}

Michiels, Chris ^{[1
]}

Hendrickx, Marc ^{[1
]}

Van Loey, Ann ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Ctr Food & Microbial Technol, Dept Microbial & Mol Syst M2S, B-3001 Heverlee, Belgium

来源：

FOOD CHEMISTRY | 2015年 / 179卷

关键词：

Thermal sterilisation; Carrot puree; Accelerated shelf-life testing; Headspace GC-MS fingerprinting; Kinetic modelling; Chemical reactions; PRESSURE HIGH-TEMPERATURE; STRECKER DEGRADATION; SENSORY ATTRIBUTES; FOOD QUALITY; IDENTIFICATION; VOLATILES; AROMA; L;

D O I：

10.1016/j.foodchem.2015.01.074

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To have a better understanding of chemical reactions during shelf-life, an integrated analytical and engineering toolbox: "fingerprinting-kinetics" was used. As a case study, a thermally sterilised carrot puree was selected. Sterilised purees were stored at four storage temperatures as a function of time. Fingerprinting enabled selection of volatiles clearly changing during shelf-life. Only these volatiles were identified and studied further. Next, kinetic modelling was performed to investigate the suitability of these volatiles as quality indices (markers) for accelerated shelf-life testing (ASLT). Fingerprinting enabled selection of terpenoids, phenylpropanoids, fatty acid derivatives, Strecker aldehydes and sulphur compounds as volatiles clearly changing during shelf-life. The amount of Strecker aldehydes increased during storage, whereas the rest of the volatiles decreased. Out of the volatiles, based on the applied kinetic modelling, myristicin, alpha-terpinolene, beta-pinene, alpha-terpineol and octanal were identified as potential markers for ASLT. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：94 / 102

页数：9

共 29 条

[1] Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking [J].

Adebooye, Odunayo Clement ;

Vijayalakshmi, Ram ;

Singh, Vasudeva .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2008, 43 (01) :173-178

[2] Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots [J].

Araya, Ximenita I. Trejo ;

Smale, Nicholas ;

Zabaras, Dimitrios ;

Winley, Emma ;

Forde, Ciaran ;

Stewart, Cynthia M. ;

Mawson, A. John .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2009, 10 (04) :420-433

[3] DIMETHYL SULFIDE AND ITS PRECURSOR IN SWEET CORN [J].

BILLS, DD ;

KEENAN, TW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (04) :643-&

[4] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF CARROTS [J].

BUTTERY, RG ;

SEIFERT, RM ;

GUADAGNI, DG ;

BLACK, DR ;

LING, LC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) :1009-&

[5] Cooked Carrot Volatiles. AEDA and Odor Activity Comparisons. Identification of Linden Ether as an Important Aroma Component [J].

Buttery, Ron G. ;

Takeoka, Gary R. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (38) :9063-9066

[6] Shelf-life estimation from accelerated storage data [J].

Corradini, Maria G. ;

Peleg, Micha .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2006, 18 (01) :37-47

[7] From fingerprinting to kinetics in evaluating food quality changes [J].

Grauwet, Tara ;

Vervoort, Liesbeth ;

Colle, Ines ;

Van Loey, Ann ;

Hendrickx, Marc .

TRENDS IN BIOTECHNOLOGY, 2014, 32 (03) :125-131

[8] CARROT VOLATILES .1. CHARACTERIZATION AND EFFECTS OF CANNING AND FREEZE DRYING [J].

HEATHERBELL, DA ;

WROLSTAD, RE ;

LIBBEY, LM .

JOURNAL OF FOOD SCIENCE, 1971, 36 (02) :219-+

[9] Sensory shelf-life predictions by survival analysis accelerated storage models [J].

Hough, Guillermo ;

Garitta, Lorena ;

Gomez, Guadalupe .

FOOD QUALITY AND PREFERENCE, 2006, 17 (06) :468-473

[10] SENSORY ATTRIBUTES AND INSTRUMENTAL ANALYSIS RELATIONSHIPS FOR STRAINED PROCESSED CARROT FLAVOR [J].

HOWARD, LR ;

BRASWELL, D ;

HEYMANN, H ;

LEE, Y ;

PIKE, LM ;

ASELAGE, J .

JOURNAL OF FOOD SCIENCE, 1995, 60 (01) :145-148

← 1 2 3 →