Abstract
Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structures of key enzymes in the production of aroma compounds. This can result in either an increase or decrease in their content, along with reactions or physical processes associated with a reduction of molecular volume. This article provides a comprehensive review of HHP treatment’s effects on the content of lipid-derived aroma compounds, aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols, on various food matrices of vegetable and animal origin. The content of aldehydes and ketones in food samples increased when subjected to HHP, while the content of alcohols and phenols decreased, probably due to oxidative processes. Both ester and lactone concentrations appeared to decline due to hydrolysis reactions. There is no clear tendency regarding terpenes concentration when subjected to HHP treatments. Because of the various effects of HHP on aroma compounds, an area of opportunity arises to carry out future studies that allow optimizing and controlling the effect.
Highlights
Odor, mostly known as the sense of smell, can be defined as the process undertaken by the olfactory system in which volatile compounds going through the nasal membranes provoke a stimulus as a response, while aroma is the odor an object possesses [1]
Some of the most current and studied species found in food matrices are the lipid-derived aroma compounds, namely aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols [15], which are explored in the following paragraphs (Table 1)
These aldehydes are products of the peroxidation of polyunsaturated fatty acids, a reaction catalyzed by lipoxygenase, an enzyme that has previously been found to be inactivated in most high hydrostatic pressure (HHP) treatment conditions [85,86]
Summary
Mostly known as the sense of smell, can be defined as the process undertaken by the olfactory system in which volatile compounds going through the nasal membranes provoke a stimulus as a response, while aroma is the odor an object possesses [1]. Due to the potential loss in total aroma compounds that results from traditional thermal treatments, the current focus of the industry lies in the optimization of conventional processing as well as the development of novel technologies One such novel non-thermal technology is high hydrostatic pressure (HHP) that generates safe and stable food products but with the advantage of not damaging the sensory or nutritional properties of the product [5,6]. Increases and decreases in the temperature of the subjected products exist due to adiabatic compressions and decompressions, respectively Since this increase in temperature does not exceed 50 ◦C when water is used as a pressure transiting medium, HHP is categorized as a non-thermal process due to the passive nature of the heating it provokes [8]. The performance of HHP treatments is compared to traditional thermal processing methods when applicable to gauge if HHP can be an alternative in the commercial food processing industry in terms of retaining the aroma profile of foods
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