To have a better understanding of chemical reactions during shelf-life, an integrated analytical and engineering toolbox: ‘‘fingerprinting-kinetics’’ was used. As a case study, a thermally sterilised carrot puree was selected. Sterilised purees were stored at four storage temperatures as a function of time. Fingerprinting enabled selection of volatiles clearly changing during shelf-life. Only these volatiles were identified and studied further. Next, kinetic modelling was performed to investigate the suitability of these
volatiles as quality indices (markers) for accelerated shelf-life testing (ASLT). Fingerprinting enabled
selection of terpenoids, phenylpropanoids, fatty acid derivatives, Strecker aldehydes and sulphur compounds
as volatiles clearly changing during shelf-life. The amount of Strecker aldehydes increased during storage, whereas the rest of the volatiles decreased. Out of the volatiles, based on the applied kinetic modelling, myristicin, a-terpinolene, b-pinene, a-terpineol and octanal were identified as potential markers for ASLT.