Effects of pressure- and thermal-pasteurization on volatiles of some berry fruits

Abstract

In principle, high hydrostatic pressure (HHP) processing offers the possibility to preserve berry products while affecting their volatile components less than heat pasteurization. Therefore, we performed preliminary investigations to compare effects of HHP treatment (600 MPa, 5 min, at ambient temperature) and heat pasteurization (80 • C, 5 min) on volatile composition of raspberry, strawberry and blackcurrant purees measured by 'electronic nose' at 25 • C. Changes in the head space volatiles could be monitored by this method. Taking into account the confusion matrix of the discriminant analysis, heat-treatment had a more significant effect on volatile compounds than HHP. So, application of HHP treatment can retain volatiles of berry products.

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

“…Consequently, the aroma of the UHT and LTLT was more similar to that of unpasteurized juice. In contrast to our results, heating to 80 ∘ C for 5 min or heating to 90 ∘ C for 28 s leads to a significant aroma change in berry juice [24] or apple cider [25], respectively. Consequently, a lower heating temperature was the key to maintain the aroma of the juice.…”

Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

“…A number of authors have studied the possible food application area of chemosensor arrays (Ciosek & Wróblewski, 2007;Dalmadi et al, 2007;Dalmadi, Polyák-Fehér, & Farkas, 2007b;Kantor, Hitka, Fekete, & Balla, 2008;Kovacs et al, 2009). In many industrial areas, e.g.…”

Effect of high hydrostatic pressure treatments on volatiles of berry purées

“…At the same time, the difference diminished between strawberry groups where bigger overlaps appeared and the deviation of the individual samples within groups also increased. Former studies came to similar results, when heat-and HHP-treated raspberry, strawberry, and blackcurrant purées were examined with e-nose, just after treatments as well as during two-and four-week long storage times (DALMADI et al, 2007;DALMADI, 2009).…”