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This work investigates chemical changes during shelf-life of thermally and high pressure high temperature (HPHT) sterilised carrot purees using a ‘fingerprinting kinetics’ approach. Fingerprinting enabled selection of Strecker aldehydes, terpenes, phenylpropanoids, fatty acid derivatives and carotenoid degradation products as volatiles clearly changing during shelf-life. Next, kinetic modelling of...
To have a better understanding of chemical reactions during shelf-life, an integrated analytical and engineering toolbox: “fingerprinting-kinetics” was used. As a case study, a thermally sterilised carrot puree was selected. Sterilised purees were stored at four storage temperatures as a function of time. Fingerprinting enabled selection of volatiles clearly changing during shelf-life. Only these...
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