Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193-Bellaterra (Cerdanyola del Vallès), Barcelona, Spain.
Food Chem. 2013 Dec 1;141(3):2541-8. doi: 10.1016/j.foodchem.2013.05.067. Epub 2013 May 24.
The effect of ultra high pressure homogenisation (UHPH) on the volatile profile of soymilk was studied and compared with conventional treatments. Soymilk was treated at 200 MPa combined with two inlet temperatures (55 or 75 °C) and treated at 300 MPa at 80 °C inlet temperature. UHPH-treated soymilks were compared with base product (untreated sample), pasteurised soymilk (90 °C, 30s) and ultra high temperature (UHT; 142 °C, 6s) treated samples. Volatile compounds were extracted by solid-phase microextraction and were identified by gas chromatography coupled with mass spectrometry. Pasteurisation and UHPH treatments at 200 MPa produced few changes in the volatile composition, reaching similar values to untreated soymilk. UHT treatment produced the most important effects on volatile profile compared to UHPH at 300MPa and 80 °C. Hexanal was the most abundant compound detected in all treatments. The effect of UHPH technology on volatile profile induced modifications depending on the combinations of processing parameters.
超高压均质（UHPH）对豆浆挥发性成分的影响进行了研究，并与常规处理进行了比较。豆浆在 200 MPa 下处理，并结合两种进口温度（55 或 75°C），在 80°C 进口温度下处理 300 MPa。将 UHPH 处理的豆浆与基础产品（未处理样品）、巴氏杀菌豆浆（90°C，30s）和超高温（UHT；142°C，6s）处理的样品进行了比较。通过固相微萃取提取挥发性化合物，并通过气相色谱-质谱联用进行鉴定。巴氏杀菌和 200 MPa 的 UHPH 处理对挥发性成分的变化影响不大，达到与未处理豆浆相似的值。与 300 MPa 和 80°C 下的 UHPH 相比，UHT 处理对挥发性成分的影响最大。在所有处理中，己醛是检测到的最丰富的化合物。UHPH 技术对挥发性成分的影响取决于处理参数的组合而产生变化。
