An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree KU Leuven
To have a better understanding of chemical reactions during shelf-life, an integrated analytical and engineering toolbox: ‘‘fingerprinting-kinetics’’ was used. As a case study, a thermally sterilised carrot puree was selected. Sterilised purees were stored at four storage temperatures as a function of time. Fingerprinting enabled selection of volatiles clearly changing during shelf-life. Only these volatiles were identified and studied further. ...