Changes in aromatic volatile composition of strawberry after high pressure treatment

Abstract

The aromatic volatile compounds of high pressure treated strawberry coulis ( Fragaria ananassa Gariguette) were analysed by capillary gas chromatography–mass spectrometry (GC–MS) and compared with aromatic volatile compounds of raw strawberry and heat-treated strawberry coulis. Characterisation of treated and untreated samples was achieved by applying principal component analysis to the chromatographic data. Aroma of strawberry was specifically identified by furaneol (2,5-dimethyl-4-hydroxy-furan-3-one) and nerolidol (3,7,11-trimethyl 1,6,10-dodecatrien-3-ol). No significant changes of all the aromatic volatile compounds were observed between untreated and high pressure-treated (200 and 500 MPa, 20°C, 20 min) strawberry coulis. On the other hand, changes appeared in the composition of aromatic compounds after an ultra high hydrostatic pressure treatment at 800 MPa (20 min, 20°C) and after a sterilisation (120°C, 20 min).