Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

Koutidou, Maria; Grauwet, Tara; Van Loey, Ann; Parag, Achatya

doi:10.1016/j.foodchem.2016.09.003

Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

Author:

Koutidou, Maria

Grauwet, Tara ; Van Loey, Ann ; Parag, Achatya

Keywords:

vegetable processing, broccoli, off-flavour formation, microstructure, GC-MS fingerprinting, Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Nutrition & Dietetics, Chemistry, Vegetable processing, Broccoli, Off-flavour formation, Microstructure, VOLATILE SULFUR-COMPOUNDS, LOW-OXYGEN ATMOSPHERE, BRASSICA VEGETABLES, ANAEROBIC CONDITIONS, QUALITY, COMPONENTS, HEADSPACE, STORAGE, CARROT, IDENTIFICATION, (E)-2-Heptenal (PubChem CID: 5283316), (E)-2-Hexenal (PubChem CID: 5281168), (Z)-3-Hexen-1-ol (PubChem CID: 5281167), 1-Pentanol (PubChem CID: 6276), 6-Methylhept-5-en-2-one (PubChem CID: 9862), Dimethyl disulfide (PubChem CID: 12232), Dimethyl trisulfide (PubChem CID: 19310), GC–MS fingerprinting, Hexanal (PubChem CID: 6184), Nonanal (PubChem CID: 31289), Octanal (PubChem CID: 454), Brassica, Food Handling, Gas Chromatography-Mass Spectrometry, Taste, Food Science, 3006 Food sciences

Abstract:

The aim of this study was scientifically investigate the impact of the sequence of different thermo-mechanical treatments on the volatile profile of differently processed broccoli puree, and to investigate if any relationship persists between detected off-flavour changes and microstructural changes as a function of selected process conditions. Comparison of the headspace GC-MS fingerprinting of the differently processed broccoli purees revealed that an adequate combination of processing steps allows to reduce the level of off-flavour volatiles. Moreover, applying mechanical processing before or after the thermal processing at 90 oC determines the pattern of broccoli tissue disruption, resulting into different microstructures and various enzymatic reactions inducing volatile generation. These results may aid the identification of optimal process conditions generating a reduced level of off-flavour in processed broccoli. In this way, broccoli can be incorporated as a food ingredient into mixed food products with limited implications on sensorial consumer acceptance.