ReviewFoods (Basel, Switzerland)2021
Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 57 citations in OpenAlex.
- Comparative effects of high hydrostatic pressure versus thermal processing on quality attributes and volatile profiles in non-concentrated and concentrated tomato juice.Food chemistry: X · 2026Article
- Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High-Pressure Homogenization Treatments.Food science & nutrition · 2026Article
- Effects of Solid-State Fermentation byFoods (Basel, Switzerland) · 2026Article
- Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée.Food chemistry: X · 2026Article
- Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates.Molecules (Basel, Switzerland) · 2026Article
- Comparative Analysis of Three Different Cooking Methods on Structures and Volatile Compounds of FreshFoods (Basel, Switzerland) · 2025Article
- Effects of high hydrostatic pressure on aging acceleration and quality improvement of kiwifruit wine.Food chemistry: X · 2025Article
- Review
- Article
- Effect of cooking methods on volatile compounds and texture properties in maize porridge.Food chemistry: X · 2024Article
- High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad.Foods (Basel, Switzerland) · 2024Article
- Hydrogen Fertilization with Hydrogen Nanobubble Water Improves Yield and Quality of Cherry Tomatoes Compared to the Conventional Fertilizers.Plants (Basel, Switzerland) · 2024Article
- Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics.Foods (Basel, Switzerland) · 2022Review
- Role of Lipids in Food Flavor Generation.Molecules (Basel, Switzerland) · 2022Review
- Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism.Foods (Basel, Switzerland) · 2022Article
- Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges.Foods (Basel, Switzerland) · 2022Review
- Shift of the reaction equilibrium at high pressure in the continuous synthesis of neuraminic acid.Beilstein journal of organic chemistry · 2022Article
- Insights into flavor and key influencing factors of Maillard reaction products: A recent update.Frontiers in nutrition · 2022Review
- Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice.Foods (Basel, Switzerland) · 2021Article
- Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structures of key enzymes in the production of aroma compounds. This can result in either an increase or decrease in their content, along with reactions or physical processes associated with a reduction of molecular volume. This article provides a comprehensive review of HHP treatment's effects on the content of lipid-derived aroma compounds, aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols, on various food matrices of vegetable and animal origin. The content of aldehydes and ketones in food samples increased when subjected to HHP, while the content of alcohols and phenols decreased, probably due to oxidative processes. Both ester and lactone concentrations appeared to decline due to hydrolysis reactions. There is no clear tendency regarding terpenes concentration when subjected to HHP treatments. Because of the various effects of HHP on aroma compounds, an area of opportunity arises to carry out future studies that allow optimizing and controlling the effect.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.