Changes in Volatile Aromatic Compounds of Strawberry Puree Treated by High-pressure During Storage

Abstract

The changes in volatile flavor components and lipoxygenase and peroxidase enzymatic activity of Cilady strawberry puree during high pressure processing (400 MPa/20 °C/20 min) and storage at 4 °C were evaluated. High pressure processing maintains the original aromatic distribution, but after thirty days of storage an increase in some volatile compounds was observed. After high pressure treatment and storage, a residual lipoxygenase activity was observed, which could explain some slight changes of volatile compounds. On the other hand, the peroxidase was clearly inactivated by high pressure treatment.