期刊
FOOD CHEMISTRY
卷 179, 期 -, 页码 94-102出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.01.074
关键词
Thermal sterilisation; Carrot puree; Accelerated shelf-life testing; Headspace GC-MS fingerprinting; Kinetic modelling; Chemical reactions
资金
- KU Leuven Research Fund
- Research Foundation Flanders (FWO) - Agency for Innovation by Science and Technology in Flanders (IWT-Vlaanderen)
To have a better understanding of chemical reactions during shelf-life, an integrated analytical and engineering toolbox: fingerprinting-kinetics was used. As a case study, a thermally sterilised carrot puree was selected. Sterilised purees were stored at four storage temperatures as a function of time. Fingerprinting enabled selection of volatiles clearly changing during shelf-life. Only these volatiles were identified and studied further. Next, kinetic modelling was performed to investigate the suitability of these volatiles as quality indices (markers) for accelerated shelf-life testing (ASLT). Fingerprinting enabled selection of terpenoids, phenylpropanoids, fatty acid derivatives, Strecker aldehydes and sulphur compounds as volatiles clearly changing during shelf-life. The amount of Strecker aldehydes increased during storage, whereas the rest of the volatiles decreased. Out of the volatiles, based on the applied kinetic modelling, myristicin, alpha-terpinolene, beta-pinene, alpha-terpineol and octanal were identified as potential markers for ASLT. (C) 2015 Elsevier Ltd. All rights reserved.
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