Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing

摘要: Abstract Background The adoption of innovative nonthermal processing as alternatives to conventional heating techniques in the food industry is mainly relied on their tremendous potential simultaneously achieve preservation purposes and maintenance fresh-like characteristics health benefits final products. With increasing evaluation for applicability processing, there remains, however, a great challenge keeping balance between efficiency microbial/enzymatic inactivation sensory nutritional characteristics. Accordingly, timely summarization elucidation response pattern mechanism related quality parameters under conditions importance. Scope approach In this review, effects high pressure (HPP) volatilome evolution are discussed, considering its close relationship with flavor quality. It starts elucidating pressurization principles linked evolution. Then, general volatile fingerprinting features responding HPP major items summarized, followed by analysis mechanisms behind. Finally, applications based HPP-induced discussed. Key findings conclusions A critical examination newly updated has suggested non-negligible spatiotemporal headspace perception pressurized foods. results from biochemical, physical, chemical well metabolic pressure, specific depend manufacturing crafts sample matrices, process variables patterns. shows an aroma modification flavor-tailoring technique, comprehensive understanding mechanistic quantitative parameters.