| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Lille, Martina
VTT Technical Research Centre of Finland
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (10/10 displayed)
- 20233-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural propertiescitations
- 2018Applicability of protein and fiber-rich food materials in extrusion-based 3D printingcitations
- 2013The role of hemicellulose in nanofibrillated cellulose networkscitations
- 2012Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individualscitations
- 2011Effect of high-pressure processing on volatile composition and odour of cherry tomato puréecitations
- 2007SAFE ICEcitations
- 2006Quality related aspects of high pressure low temperature processed whole potatoescitations
- 2004Effect of high pressure treatment and enzymes on bilberry juice extraction
- 2004Effect of high pressure treatment on cell wall polysaccharides of berries
- 2004Relating microstructure, sensory and instrumental texture of processed oatcitations
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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