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Effects of commercial-scale pulsed electric field processing on flavour and colour of tomato juice.

Author(s) : MIN S., ZHANG Q. H.

Type of article: Article

Summary

Effects of commercial-scale pulsed electric field (PEF) processing on the flavour and colour of tomato juice during storage at 4 °C for 112 days were studied. Tomato juice was prepared by hot break at 88 °C for 2 min and then thermally processed at 92 °C for 90 s or PEF processed at 40 kV/cm for 57 ms. The PEF-processed tomato juice retained more flavour compounds of trans-2-hexenal, 2-isobutylthiazole, cis-3-hexanol than thermally processed or unprocessed control tomato juice. PEF-processed juice had significantly lower nonenzymatic browning and higher redness than thermally processed or control juice. Sensory evaluations indicated that the flavour of PEF-processed juice was preferred to that of thermally processed juice.

Details

  • Original title: Effects of commercial-scale pulsed electric field processing on flavour and colour of tomato juice.
  • Record ID : 2004-1821
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 5
  • Publication date: 2003/06
  • Document available for consultation in the library of the IIR headquarters only.

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