Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1759-1765

  Viljanen, Kaarina ^a   Lille, Martina ^a   Heiniö, Raija Liisa ^a   Buchert, Johanna ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Flavour; GC MS; High pressure processing; Tomato; Volatile compounds

Indexed keywords

GC/MS; HEPTANAL; HEXANAL; HIGH PRESSURE TREATMENTS; HIGH-PRESSURE PROCESSING; HIGHER TEMPERATURES; SENSORY EVALUATION; SPME-GC/MS; TOMATO; TWO-TEMPERATURE; VOLATILE ALDEHYDES; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

ALDEHYDES; CHEMICAL ANALYSIS; HIGH PRESSURE EFFECTS; KETONES; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; FURAN DERIVATIVE; KETONE DERIVATIVE; TERPENE DERIVATIVE; VOLATILE AGENT;

ARTICLE; ATMOSPHERIC PRESSURE; CHEMICAL ANALYSIS; ENVIRONMENTAL TEMPERATURE; FOOD INDUSTRY; HYPERBARISM; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; SOLID PHASE MICROEXTRACTION; TOMATO;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 80051782367     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.046     Document Type: Article

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