| Literature DB >> 23870993 |
Fábio H Poliseli-Scopel1, Joan-Josep Gallardo-Chacón, Bibiana Juan, Buenaventura Guamis, Victoria Ferragut.
Abstract
The effect of ultra high pressure homogenisation (UHPH) on the volatile profile of soymilk was studied and compared with conventional treatments. Soymilk was treated at 200 MPa combined with two inlet temperatures (55 or 75 °C) and treated at 300 MPa at 80 °C inlet temperature. UHPH-treated soymilks were compared with base product (untreated sample), pasteurised soymilk (90 °C, 30s) and ultra high temperature (UHT; 142 °C, 6s) treated samples. Volatile compounds were extracted by solid-phase microextraction and were identified by gas chromatography coupled with mass spectrometry. Pasteurisation and UHPH treatments at 200 MPa produced few changes in the volatile composition, reaching similar values to untreated soymilk. UHT treatment produced the most important effects on volatile profile compared to UHPH at 300MPa and 80 °C. Hexanal was the most abundant compound detected in all treatments. The effect of UHPH technology on volatile profile induced modifications depending on the combinations of processing parameters.Keywords: Chemical composition; Gas chromatography–mass spectrometry (GC–MS); Solid-phase microextraction (SPME); Soymilk; Ultra high-pressure homogenisation (UHPH)
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Year: 2013 PMID： 23870993 DOI： 10.1016/j.foodchem.2013.05.067
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514