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Heiniö, Raija-Liisa
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article
Effect of high-pressure processing on volatile composition and odour of cherry tomato purée
Abstract
The impact of high-pressure processing on the odour ofcherry tomato purée was evaluated by sensory evaluationand SPME-GC/MS analysis. Two temperatures (20 and 60 °C)and two pressures (atmospheric and 800 MPa) were used inprocessing. Higher pressure at ambient temperaturedecreased the levels of certain volatile aldehydes,ketones and alcohols present in tomato, whereas, thelevels of hexanal, heptanal and octanal increased. Thehigher temperature combined with either ambient orhigh-pressure, decreased the levels of many volatilecompounds and caused a reduction in the intensity offresh tomato odour. Processing at 800 MPa and 60 °Cresulted in a marked increase in the intensity of cookedtomato and tea-like odour. On the basis of sensoryassessment and volatile analysis, high pressure treatmentat 800 MPa does not seem to be suitable for preservingfresh tomato odour