Food Research Institute

Cumplido-Laso, G. – González-Cebrino, F. – García-Parra, J. J. – Ramírez, M. R.
High hydrostatic pressure processing of pumpkin: Identification and quantification of the volatiles profile
Journal of Food and Nutrition Research, 61, 2022, No. 3, s. 296-307

Maria Rosario Ramírez, Center for Scientific and Technological Research of Extremadura (CICYTEX), Technological Agri-Food Institute (INTAEX), Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain. Tel.: +34 924 010437. Fax: +34 924 012674, e-mail: mariarosario.ramirez@juntaex.es

Received 14 January 2022; 1st revised 22 June 2022; accepted 26 July 2022; published online 21 September 2022.

Summary: The aim of this study was to evaluate the volatiles profile of a pumpkin purée processed by high hydrostatic pressure (HHP) at various pressure values and holding times, specifically, 400 MPa and 600 MPa for 200 s, 400 s and 600 s. The content of volatiles was evaluated by the method of solid-phase microextraction with gas chromatography-mass spectrometry (SPME GC-MS). A total of 42 volatile compounds were identified. Major compounds were alcohols and aldehydes, while minor compounds were ketones, esters, aromatic compounds and terpenes. Significant changes were found after processing in all chemical groups except for ketones and esters. The effect of the increment of the volume of pressure was higher than the increment of holding time. Most volatile compounds detected have their origin in lipid oxidation reactions, few compounds were formed by carotenoids degradation, while none volatile compound was formed by Maillard reaction. Most compounds isolated in pumpkin purée were formed by lipid oxidation reactions, especially by the activity of oxidative enzymes such as lipoxygenase. The control of the development of these reactions could be essential to preserve the original aroma of this fruit.

Keywords: hydrostatic high pressure; volatile compound; pumpkin; solid phase microextraction

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