TY - JOUR

T1 - Effect of processing and accelerated storage on the volatile composition and sensory profile of a tomato soup

AU - Strohla, Lena C.

AU - Hidangmayum, Krishnachandra S.

AU - Waehrens, Sandra S.

AU - Orlien, Vibeke

AU - Petersen, Mikael A.

PY - 2022

Y1 - 2022

N2 - The volatile and sensory profile of pasteurized (95 degrees C, 18 min) and sterilized (120 degrees C, 14 min) tomato soup and its changes at accelerated storage conditions (37 degrees C and 42 degrees C) were identified, characterized, and correlated by predictive models. Sterilization led to more profound changes over storage compared to pasteurisation, showing enhanced levels of 'dark' odour, 'burnt' flavour, and 'complexity', while pasteurized soup had more pronounced 'green' odour, 'vegetables' flavour, 'harmony', and 'freshness'. Over time, 'dark' and 'burnt' significantly increased for sterilized soups, whereas 'green' decreased significantly only for sterilized soup stored at 42 degrees C. The changes of 'dark', 'green', 'off-flavour', 'burnt', 'harmony', and 'freshness' were associated with formation of furans (furfural and 2-acetyl-5-methylfuran), and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal. These compounds were identified to represent potential shelf-life markers, yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality. The construction of partial least squares models allowed the prediction of 'green', 'off-flavour', 'burnt', and 'freshness' based on selected volatiles. These models will be important tools in the process of predicting the end of shelf life, but need to be supplemented with consumer acceptability levels.

AB - The volatile and sensory profile of pasteurized (95 degrees C, 18 min) and sterilized (120 degrees C, 14 min) tomato soup and its changes at accelerated storage conditions (37 degrees C and 42 degrees C) were identified, characterized, and correlated by predictive models. Sterilization led to more profound changes over storage compared to pasteurisation, showing enhanced levels of 'dark' odour, 'burnt' flavour, and 'complexity', while pasteurized soup had more pronounced 'green' odour, 'vegetables' flavour, 'harmony', and 'freshness'. Over time, 'dark' and 'burnt' significantly increased for sterilized soups, whereas 'green' decreased significantly only for sterilized soup stored at 42 degrees C. The changes of 'dark', 'green', 'off-flavour', 'burnt', 'harmony', and 'freshness' were associated with formation of furans (furfural and 2-acetyl-5-methylfuran), and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal. These compounds were identified to represent potential shelf-life markers, yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality. The construction of partial least squares models allowed the prediction of 'green', 'off-flavour', 'burnt', and 'freshness' based on selected volatiles. These models will be important tools in the process of predicting the end of shelf life, but need to be supplemented with consumer acceptability levels.

KW - Volatile composition

KW - sensory profile

KW - accelerated storage

KW - tomato soup

KW - shelf life

KW - prediction

KW - partial least dquares regression

KW - FLAVOR COMPOUNDS

KW - CHERRY TOMATO

KW - QUALITY

KW - PRODUCTS

KW - FURAN

U2 - 10.1093/fqsafe/fyac024

DO - 10.1093/fqsafe/fyac024

M3 - Journal article

VL - 6

JO - Food Quality and Safety

JF - Food Quality and Safety

SN - 2399-1399

M1 - 024

ER -