Title: Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
Authors: Kebede, Biniam Tamiru
Grauwet, Tara
Mutsokoti, Leonard
Palmers, Stijn
Vervoort, Liesbeth
Hendrickx, Marc
Van Loey, Ann # ×
Issue Date: 2014
Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
Series Title: Food Research International vol:56 pages:218-225
Abstract: This work reports the effect of high pressure high temperature (HPHT) processing as compared to thermal processing on the volatile fraction of four, industrially-relevant, vegetables: onion, potato, pumpkin and red beet. The vegetables were selected from different botanical families, edible plant parts and color groups, aiming for investigation of awide range of chemical reactions. Despite the difference in chemical composition among these vegetables, some remarkable general trends could be found. Firstly, in all vegetables, Strecker degradation products (such as 2- and 3-methylbutanal) were detected at higher levels after HPHT sterilization in comparison to thermally sterilized counterparts. Secondly, HPHT sterilization enhanced oxidative degradation reactions (e.g. unsaturated fatty acids (in pumpkin, red beet and onion) and carotenoids (in pumpkin)). Thiswork demonstrated the power of the untargeted multi-variate fingerprinting approach as a fast screening tool to zoominto relevant reaction pathways out of a complex network of chemical changes and to determine discriminative volatiles which can serve as potential markers
ISSN: 0963-9969
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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