title: Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.
abstract: As a rule, previous studies have generally addressed the comparison of novel and traditional processing technologies by a targeted approach, in the sense that only the impact on specific quality attributes is investigated. By contrast, this work focused on an untargeted strategy, in order to take into account unexpected and unintended effects of (novel) processing, and to possibly uncover unknown compounds resulting from alternative processing. The potential of headspace GC-MS fingerprinting was explored as a tool to compare the impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurisation of orange juice. This study demonstrated that when processing conditions are selected based on equivalent microbial safety, the impact of heat, HP and PEF pasteurisation on the volatile profile of orange juice can be considered comparable. During refrigerated storage, however, indirect impact differences were revealed, which were attributed to differences in degree of enzyme inactivation.
authors: Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
authors: Liesbeth
authors: L
authors: Vervoort
authors: Tara
authors: T
authors: Grauwet
authors: Biniam T
authors: BT
authors: Kebede
authors: Iesel
authors: I
authors: Van der Plancken
authors: Rian
authors: R
authors: Timmermans
authors: Marc
authors: M
authors: Hendrickx
authors: Ann
authors: A
authors: Van Loey
mesh_terms: D001628:Beverages / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D061352:Pasteurization / Q000379:methods