کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6665054 464300 2016 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato-carrot system
ترجمه فارسی عنوان
اثر درمان های مختلف ترکیب مکانیکی و حرارتی بر روی اثر انگشت فرار یک سیستم ترکیبی گوجه فرنگی هویج
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
The effect of volatile profiles of a mixed vegetable puree comprised of tomato and carrot due to different thermo-mechanical process conditions has been thoroughly investigated using an untargeted GC-MS chemical fingerprinting approach. This resulted in a selection of discriminative marker volatile compounds in mixed vegetable puree, which acting as the witness of the process footprint and can therefore be related to the quality changes like micro-structure, heat distribution, etc. Moreover, when individual component, in a mixed vegetable system, are processed together ('all-in-one processed') vis-a-vis processed separately and then mixed together ('split-stream processed') different extent of chemical and enzymatic reactions can potentially induce change in volatile profiles. This work showed the potential of different process types to generate distinct headspace profiles of a mixed tomato-carrot system. This consciousness can be a starting point for more targeted tailoring of the flavour of mixed tomato-carrot products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 168, January 2016, Pages 137-147
نویسندگان
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