An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree

作者：Kebede Biniam T^*; Grauwet Tara; Magpusao Johannes; Palmers Stijn; Michiels Chris; Hendrickx Marc; Van Loey Ann

来源：Food Chemistry, 2015, 179: 94-102.

DOI：10.1016/j.foodchem.2015.01.074

• Thermal sterilisation
• Carrot puree
• Accelerated shelf-life testing
• Headspace GC-MS fingerprinting
• Kinetic modelling
• Chemical reactions

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.

• 出版日期2015-7-15