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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: Thiswork 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
URI: 
ISSN: 0963-9969
Publication status: accepted
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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