Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields.
Tomato juices produced from tomatoes subjected to moderate-intensity pulsed electric fields (MIPEF) and from untreated tomatoes were preserved by high-intensity pulsed electric fields (HIPEF) or by thermal treatment (TH) having, in both cases, the fresh juice as a reference. The chemical and sensory changes of tomato juices stored at 4 °C for increasing period of time were analyzed. A quantitative descriptive analysis was developed to characterize the sensory quality of samples. Tomatoes subjected to MIPEF treatments led to tomato juices with a higher content of volatile compounds and better sensory properties than those prepared with untreated tomatoes. An enhancement was observed in hexanal and (E)-2-hexenal just after processing in juices prepared with MIPEF-treated tomatoes. A slight decrease in volatile compounds and a loss of sensory quality was observed over time in TH and HIPEF juices, but HIPEF-processed samples just after processing and through storage maintained higher overall quality.
Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Barcelona, Spain.
Anna
A
Vallverdú-Queralt
Alessandra
A
Bendini
Sara
S
Barbieri
Giuseppe
G
Di Lecce
Olga
O
Martin-Belloso
Tullia Gallina
TG
Toschi
D000328:Adult; D001628:Beverages / Q000032:analysis*; D004560:Electricity; D005260:Female; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry*; D008297:Male; D008875:Middle Aged; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*; D055815:Young Adult
D055549:Volatile Organic Compounds