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Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
Xia, Qiang1,2; Zheng, Yuanrong2; Liu, Zhenmin2; Cao, Jinxuan1; Chen, Xiaojia4; Liu, Lianliang1; Yu, Huaning2; Barba, Francisco J.5; Pan, Daodong1,3
Source PublicationTrends in Food Science and Technology

Background: The adoption of innovative nonthermal processing as alternatives to conventional heating techniques in the food industry is mainly relied on their tremendous potential to simultaneously achieve preservation purposes and the maintenance of fresh-like characteristics and health benefits of final products. With increasing evaluation for the applicability of nonthermal processing, there remains, however, a great challenge for keeping the balance between the efficiency of microbial/enzymatic inactivation and the maintenance of sensory and nutritional characteristics. Accordingly, a timely summarization and elucidation of the response pattern and mechanism of related quality parameters under nonthermal conditions is of great importance. Scope and approach: In this review, the nonthermal effects of high pressure processing (HPP) on volatilome evolution are discussed, considering its close relationship with food flavor quality. It starts with elucidating the pressurization principles linked to volatilome evolution. Then, the general volatile fingerprinting features responding to HPP in major food items are summarized, followed by the analysis of the response mechanisms behind. Finally, the potential of innovative applications based on HPP-induced volatilome evolution is discussed. Key findings and conclusions: A critical examination of newly updated findings has suggested the non-negligible spatiotemporal HPP effects on the headspace volatile fingerprinting and flavor perception of pressurized foods. HPP-induced volatilome evolution results from the biochemical, physical, and chemical as well as metabolic effects of high pressure, and specific mechanisms depend on the features and manufacturing crafts of sample matrices, process variables and processing patterns. HPP shows its great potential as an aroma modification and flavor-tailoring technique, based on a comprehensive understanding of the mechanistic and quantitative relationship between volatilome evolution and process parameters.

KeywordAromas Compounds Fingerprint Flavor Tailoring High Hydrostatic Pressure Nonthermal Effects Volatile Organic Compounds
URLView the original
Indexed BySCIE
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000600555200009
Scopus ID2-s2.0-85094187552
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Cited Times [WOS]:12   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorXia, Qiang; Barba, Francisco J.; Pan, Daodong
Affiliation1.Ningbo Univ, Coll Food & Pharmaceut Sci, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, State Key Lab Managing Biot & Chem Threats Qual &, Ningbo 315832, Peoples R China
2.State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy & Food Co.,Ltd.,Shanghai,200436,China
3.National R&D Center for Freshwater Fish Processing,Jiangxi Normal University,Nanchang,330022,China
4.State Key Laboratory of Quality Research in Chinese Medicine,Institute of Chinese Medical Sciences,University of Macau,Macao
5.Nutrition and Food Science Area,Preventive Medicine and Public Health,Food Sciences,Toxicology and Forensic Medicine Department,Faculty of Pharmacy,Universitat de València,Burjassot,Avda. Vicent Andrés Estellés, s/n, València,46100,Spain
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GB/T 7714
Xia, Qiang,Zheng, Yuanrong,Liu, Zhenmin,et al. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing[J]. Trends in Food Science and Technology,2020,106:365-381.
APA Xia, Qiang,Zheng, Yuanrong,Liu, Zhenmin,Cao, Jinxuan,Chen, Xiaojia,Liu, Lianliang,Yu, Huaning,Barba, Francisco J.,&Pan, Daodong.(2020).Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing.Trends in Food Science and Technology,106,365-381.
MLA Xia, Qiang,et al."Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing".Trends in Food Science and Technology 106(2020):365-381.
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