Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven

► A new RF oven monitoring feedback from food in the cavity reduces cooking time and energy needs. ► RF oven preserved ascorbic acid and increased glucosinolates concentration in broccoli. ► Total vitamin Bs concentration is 50% higher in RF cooked salmon than in conventional one. ► RF cooking resulted in a softer perception of cocoa cake. ► This RF device opens new possibilities for catering and domestic food preparation.