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 °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.

Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields

BENDINI, ALESSANDRA;BARBIERI, SARA;DI LECCE, GIUSEPPE;GALLINA TOSCHI, TULLIA
2013

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 °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.
2013
A. Vallverdú-Queralt; A. Bendini; S. Barbieri; G. Di Lecce; O. Martin-Belloso; T. Gallina Toschi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/134359
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