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J Sci Food Agric

Title:		Volatile compounds of a pumpkin (Cucurbita moschata) puree processed by high pressure thermal processing
Author(s):		Garcia-Parra J; Gonzalez-Cebrino F; Ramirez R;
Address:		"CICYTEX (Centro de Investigaciones Cientificas y Tecnologicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain"
Journal Title:		J Sci Food Agric
Year:		2020
Volume:		20200608
Issue:		12
Page Number:		4449 - 4456
DOI:		10.1002/jsfa.10485
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The changes in the volatile profile of a pumpkin (Cucurbita moschata, Duch.) puree processed by high pressure thermal (HPT) processing at different pressure and initial temperature intensities (300, 600, 900 MPa and 60, 80 degrees C, respectively) was evaluated. Headspace solid-phase microextraction (HS-SPME) technique was used for the extraction and concentration of volatile compounds and the analysis was performed by gas chromatography-mass spectrometry (GC-MS). RESULTS: Alcohols were the volatile compounds most abundantly isolated in the headspace of pumpkin puree (control and processed purees had ranges between 43 and 56%), followed by aldehydes (14-28%), hydrocarbons (8-13%) and terpenes (7-10%). Lipid oxidation, Maillard reaction and carotenoids degradation were the main chemical routes of formation of volatile compounds after HPT processing. Initial temperature or pressure intensity of HPT processing, within the ranges tested in this study, did not affect the initial levels of volatile compounds of pumpkin puree. CONCLUSION: HPT processing is an effective technology for the preservation of the original aroma of low acid vegetables such as pumpkin. (c) 2020 Society of Chemical Industry"
Keywords:		Cucurbita/*chemistry Food Handling/instrumentation/*methods Gas Chromatography-Mass Spectrometry/*methods Hot Temperature Odorants/analysis Pressure Solid Phase Microextraction/*methods Volatile Organic Compounds/*chemistry/*isolation & purification Spme-;
Notes:		"MedlineGarcia-Parra, Jesus Gonzalez-Cebrino, Francisco Ramirez, Rosario eng Evaluation Study England 2020/05/11 J Sci Food Agric. 2020 Sep; 100(12):4449-4456. doi: 10.1002/jsfa.10485. Epub 2020 Jun 8"