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An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree
Kebede Biniam T
Grauwet Tara
Magpusao Johannes
Palmers Stijn
Michiels Chris
Hendrickx Marc
Van Loey Ann
Food Chemistry, 179, pp 94-102, 2015-7-15
Summary
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.
Keywords
Thermal sterilisation; Carrot puree; Accelerated shelf-life testing; Headspace GC-MS fingerprinting; Kinetic modelling; Chemical reactions
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