Effects of High Hydrostatic Pressure on the Aromatic Compounds of Strawberry 'Coulis'

摘要

The aromic volatile compounds of high pressure treated strawberry "coulis" (Fragaria ananassa Gariguette) were analyzed by capillary gas chromatography-mass spectrometry (GC-MS) and compared with aromatic volatile compounds of raw strawberry and heat-treated strawberry "coulis". Contrary to sterilized samples, no significant changes of all the aromatic volatile compounds were observed between untreated and high pressure treated strawbery "coulis".