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

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.