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

[21] Principal Component Analysis as an exploration tool for kinetic modeling of food quality: A case study of a dried apple cluster snack [J].