Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 428968
Title Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation
Author(s) Vervoort, L.; Grauwet, T.; Kebede, T.; Plancken, I. van der; Timmermans, R.A.H.; Hendrickx, M.; Loey, A. van
Source Food Chemistry 134 (2012)4. - ISSN 0308-8146 - p. 2303 - 2312.
DOI https://doi.org/10.1016/j.foodchem.2012.03.096
Department(s) FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) electric-field processes - high-pressure - mild pasteurization - storage - flavor - quality - pectinesterase - inactivation - temperature - impact
Abstract As a rule, previous studies have generally addressed the comparison of novel and traditional processing technologies by a targeted approach, in the sense that only the impact on specific quality attributes is investigated. By contrast, this work focused on an untargeted strategy, in order to take into account unexpected and unintended effects of (novel) processing, and to possibly uncover unknown compounds resulting from alternative processing. The potential of headspace GC–MS fingerprinting was explored as a tool to compare the impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurisation of orange juice. This study demonstrated that when processing conditions are selected based on equivalent microbial safety, the impact of heat, HP and PEF pasteurisation on the volatile profile of orange juice can be considered comparable. During refrigerated storage, however, indirect impact differences were revealed, which were attributed to differences in degree of enzyme inactivation
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