Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

Abstract

HIPEF-treated juice exhibited higher levels of compounds contributing to tomato aroma than untreated and heat-treated juices throughout storage. Thus HIPEF processing can preserve flavour quality and stability of tomato juice compared with conventional thermal treatments.

Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

“…A very low impact of PEF treatments has been found regarding the LOX activity, which could end with the induction of colour and flavour changes during storage of the treated juice (Aguil o-Aguayo et al, 2009c, 2010b.…”

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry

“…These compounds originate from many substrates, including terpenoids, carotenoids, amino acids, lipids and lignin . More than 400 volatile compounds have been identified in tomatoes, although only some of these are considered to have a substantial impact on tomato aroma as a result of their amounts and the threshold of perception by humans; for example, ( E )‐2‐hexenal, ( Z )‐3‐hexenal, hexanal, ( Z )‐3‐hexen‐1‐ol, hexanol, 2‐isobutylthiazole and 6‐methyl‐5‐hepten‐2‐one …”

“…Floral essences are attributed to the terpene alcohol linalool, which is a contributor to the fresh aroma of tomato . Moreover, 6‐methyl‐5‐hepten‐2‐one and geranyl‐acetone have been reported to be carotenoid‐related volatile compounds characteristic of tomato aroma…”

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

“…Browning and oxidation reactions are responsible for the degradation of naturally occurring antioxidants during the processing of tomato products [11,12]. The highly unsaturated nature of carotenoids makes them susceptible to isomerization, oxidation and breakdown of the carotenoid molecule during thermal processes, especially under severe processing conditions.…”