Effect of high-pressure processing on volatile composition and odour of cherry tomato puree

被引：74

作者：

Viljanen, Kaarina ^{[1
]}

Lille, Martina ^{[1
]}

Heinio, Raija-Liisa ^{[1
]}

Buchert, Johanna ^{[1
]}

机构：

[1] VTT Tech Res Ctr Finland, FI-02044 Espoo, Finland

来源：

FOOD CHEMISTRY | 2011年 / 129卷 / 04期

关键词：

Tomato; Flavour; High-pressure processing; Volatile compounds; GC/MS; SOLID-PHASE MICROEXTRACTION; AROMA VOLATILES; FLAVOR; LIPOXYGENASE; COMPONENTS; CULTIVARS; PRODUCTS; JUICE;

D O I：

10.1016/j.foodchem.2011.06.046

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The impact of high-pressure processing on the odour of cherry tomato pur e was evaluated by sensory evaluation and SPME-GC/MS analysis. Two temperatures (20 and 60 degrees 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 degrees 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. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1759 / 1765

页数：7

共 30 条

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