Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME-GC/MS

High-pressure processing is one of the most successful technologies to obtain high-quality fruit purées. It is generally recognized that this treatment better preserves the original aroma of fruit. Two levels of pressure intensity and three holding times were applied (400 and 600 MPa for 1, 150 and 300 s) in order to know the effect of the treatments on the original aroma of plum. The combination of pressure and holding time did not affect the original aroma of plum. Results of this paper demonstrated that high-pressure processing preserves plum puree with a fresh-like aroma. On the other hand, a study of storage would be required to assess possible changes in the stability of the plum purée taking into account other parameters such as microbiological stability and inactivation of enzymes.