| Title: | Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields |
| Author(s): | Vallverdu-Queralt A; Bendini A; Barbieri S; Di Lecce G; Martin-Belloso O; Toschi TG; |
| Address: | "Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Barcelona, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Tomato juices produced from tomatoes subjected to moderate-intensity pulsed electric fields (MIPEF) and from untreated tomatoes were preserved by high-intensity pulsed electric fields (HIPEF) or by thermal treatment (TH) having, in both cases, the fresh juice as a reference. The chemical and sensory changes of tomato juices stored at 4 degrees C for increasing period of time were analyzed. A quantitative descriptive analysis was developed to characterize the sensory quality of samples. Tomatoes subjected to MIPEF treatments led to tomato juices with a higher content of volatile compounds and better sensory properties than those prepared with untreated tomatoes. An enhancement was observed in hexanal and (E)-2-hexenal just after processing in juices prepared with MIPEF-treated tomatoes. A slight decrease in volatile compounds and a loss of sensory quality was observed over time in TH and HIPEF juices, but HIPEF-processed samples just after processing and through storage maintained higher overall quality" |
| Keywords: | Adult Beverages/*analysis Electricity Female Food Handling/*methods Hot Temperature Humans Solanum lycopersicum/*chemistry Male Middle Aged *Taste Volatile Organic Compounds/*analysis Young Adult; |
| Notes: | "MedlineVallverdu-Queralt, Anna Bendini, Alessandra Barbieri, Sara Di Lecce, Giuseppe Martin-Belloso, Olga Toschi, Tullia Gallina eng Evaluation Study Research Support, Non-U.S. Gov't 2013/02/05 J Agric Food Chem. 2013 Feb 27; 61(8):1977-84. doi: 10.1021/jf3051126. Epub 2013 Feb 18" |
