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

[11]

Jones MG, 2008, WOODHEAD PUBL FOOD S, P71, DOI 10.1533/9781845694296.2.71

[12] Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots [J].

Kebede, Biniam T. ;

Grauwet, Tara ;

Palmers, Stijn ;

Vervoort, Liesbeth ;

Carle, Reinhold ;

Hendrickx, Marc ;

Van Loey, Ann .

FOOD CHEMISTRY, 2014, 153 :340-352

[13] Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet [J].

Kebede, Biniam T. ;

Grauwet, Tara ;

Mutsokoti, Leonard ;

Palmers, Stijn ;

Vervoort, Liesbeth ;

Hendrickx, Marc ;

Van Loey, Ann .

FOOD RESEARCH INTERNATIONAL, 2014, 56 :218-225

[14] Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes [J].

Kebede, Biniam T. ;

Grauwet, Tara ;

Tabilo-Munizaga, Gipsy ;

Palmers, Stijn ;

Vervoort, Liesbeth ;

Hendrickx, Marc ;

Van Loey, Ann .

FOOD CHEMISTRY, 2013, 141 (03) :1603-1613

[15] Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage [J].

Kjeldsen, F ;

Christensen, LP ;

Edelenbos, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (18) :5400-5407

[16] Thermal degradation of S-methylcysteine and its sulfoxide -: Important flavor precursors of Brassica and Allium vegetables [J].

Kubec, R ;

Drhová, V ;

Velísek, J .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (10) :4334-4340

[17]

LABUZA TP, 1990, FOODS FOR THE 90S, P73

[18]

Mizrahi S., 2000, The stability and shelflife of food, P107

[19] The strecker degradation of amino acids: Newer avenues for flavor formation [J].

Rizzi, George P. .

FOOD REVIEWS INTERNATIONAL, 2008, 24 (04) :416-435

[20]

Robertson GL, 2000, FOOD PACKAGES PRINCI

← 1 2 3 →