Quality Assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing

Abstract

Guacamole sauce is getting blossoming popularity worldwide, which is commercialized in multiple formats with different preserving methods. Volatile composition and sensorial properties of commercial guacamoles preserved by high pressure processing (HPP) and by thermal process were analysed with quality discrimination purposes. Commercial HPP-guacamoles, whose intended shelf-life is around 1–3 weeks stored at 1–6 °C, exhibited higher quantities of aliphatic carbonyl and hydroxyl compounds such as hexanal and trans -2-hexanal, meanwhile canned guacamoles were characterized by the huge amount of terpenes and sesquiterpenes as well as the occurrence of furans. Chemical differences were well correlated with sensorial data whose PCA drove to the discrimination among both commercial guacamoles. Results revealed that commercial HPP-guacamoles were characterized by stem, vegetal, fresh, green, avocado, fruity, nutty and velvety features from the original product. Consequently, commercial fresh HPP-guacamoles resulted in a good sensorial balance between varietal features and new sensory notes being regarded as product of higher quality. • HPP and canned-guacamoles were compared based on volatile composition and sensorial analysis. • Both preservation methods lead to changes in chemical composition. • Chemical differences were well correlated to sensorial data of both type of guacamoles. • HPP-guacamoles presented distinctive characteristics more similar than those of original product.