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Differentiating high-hydrostatic-pressure and thermal processed tomato juice samples based on their volatile markers and color
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DOI：10.1016/j.lwt.2025.118912.png)
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Abstract
En 中文
High hydrostatic pressure (HHP) processing is a superior method for preserving food freshness compared to thermal processing. To help prevent mislabeling or fraudulent claims about processing methods, it is essential to distinguish HHP-treated tomato juice from thermally processed juice by identifying potential markers. In this study, the effects of HHP treatment on tomato juice color, flavor, sugar-acid ratio, and physical properties were compared with those of high-temperature short-time (HTST) treatment, as well as their changes during cold storage. The redness color, (E)-2-heptenal, hexanal, and (E)-2-octanal were identified as differential markers for distinguishing between tomato juice treated with HHP and HTST. The present study proposes potential differential markers to distinguish HHP-processed tomato juice from thermally-processed tomato juice.
Keywords:
Tomato juice
High hydrostatic pressure
Volatile compounds
Color
Storage
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