Changes in aromatic volatile composition of strawberry after high pressuretreatment

The aromatic volatile compounds of high pressure treated strawberry coulis (Fragaria ananassa Gariguette) were analysed by capillary gas chromatograph y-mass spectrometry (GC-MS) and compared with aromatic volatile compounds o f raw strawberry and heat-treated strawberry coulis. Characterisation of tr eated and untreated samples was achieved by applying principal component an alysis to the chromatographic data. Aroma of strawberry was specifically id entified by furaneol (2,5 -dimethyl-4-hydroxyfuran-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 pressu re-treated (200 and 500 MPa, 20 degrees C, 20 min) strawberry coulis. On th e other hand, changes appeared in the composition of aromatic compounds aft er an ultra high hydrostatic pressure treatment at 800 MPa (20 min, 20 degr ees C) and after a sterilisation (120 degrees C, 20 min). (C) 1999 Elsevier Science Ltd. All rights reserved.