Volatile compounds of a pumpkin (Cucurbita moschata) puree processed by high pressure thermal processing

摘要

BACKGROUND The changes in the volatile profile of a pumpkin (Cucurbita moschata, Duch.) puree processed by high pressure thermal (HPT) processing at different pressure and initial temperature intensities (300, 600, 900 MPa and 60, 80 degrees C, respectively) was evaluated. Headspace solid-phase microextraction (HS-SPME) technique was used for the extraction and concentration of volatile compounds and the analysis was performed by gas chromatography-mass spectrometry (GC-MS).