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Wiley, Journal of the Science of Food and Agriculture, 10(90), p. 1597-1604

DOI: 10.1002/jsfa.3984

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Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

Journal article published in 2010 by Ingrid Aguiló-Aguayo ORCID, Robert Soliva-Fortuny ORCID, Olga Martín-Belloso
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were investigated and compared with those of thermal processing (90 ◦C for 30 or 60 s). ; This work was supported by theMinisterio de Ciencia y Tecnolog´ıa (Spain) through the project ALI 2005-05768. This study has also been carried outwith financial support from theCommission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006-015710. Ingrid Aguil ´ o-Aguayo thanks the Ministerio de Educaci ´on y Ciencia (Spain) for a pre-doctoral grant.