How Pretreatment and Freezing Affect the Aroma of Brussels Sprouts and Leeks

Jim Crocker
16th August, 2024

How Pretreatment and Freezing Affect the Aroma of Brussels Sprouts and Leeks

Image Source: Natural Science News, 2024

Key Findings

  • The study by KU Leuven examined how pretreatment and frozen storage affect the aroma and flavor of Brussels sprouts and leek
  • Pretreatment, such as blanching, had a more significant impact on the volatile profiles of both vegetables than frozen storage
  • For leek, both blanched and raw samples showed notable changes during frozen storage, while Brussels sprouts had a linear decrease in certain volatile markers over time
The recent study conducted by researchers at KU Leuven[1] delves into how pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek. This research is significant as it provides insights into how different handling and storage methods can alter the flavor and aroma compounds in these vegetables, which can have implications for both consumer acceptance and industrial processing. In the study, the researchers examined how pretreatment (such as blanching) and subsequent frozen storage at -20 °C affected the volatile compounds in Brussels sprouts and leek. Volatile compounds are responsible for the aroma and flavor of foods and can be influenced by various factors, including processing and storage conditions. The findings revealed that pretreatment had a more pronounced effect on the volatile profiles of both vegetables compared to frozen storage. This suggests that the initial handling of the vegetables before freezing plays a crucial role in determining their final aroma and flavor characteristics. For leek, the blanched and raw samples showed the most significant changes during frozen storage, likely due to the presence of a substantial amount of substrates that were more susceptible to changes during freezing. In contrast, Brussels sprouts exhibited a less pronounced effect from frozen storage, with a noticeable linear decrease in certain volatile markers over time. Previous studies have shown that pretreatment methods, such as Pulsed Electric Fields (PEF), can influence the biochemical conversions in plant-based tissues, thereby affecting their volatile profiles[2]. For instance, a study on Brussels sprouts demonstrated that PEF treatment at specific conditions led to significant changes in the formation of certain enzymatic reaction products[2]. The current study builds on these findings by showing that pretreatment methods, whether PEF or blanching, can significantly impact the volatile profiles of vegetables, which is further modulated by frozen storage. Moreover, the study's insights align with earlier research on the impact of storage conditions on food quality. For example, a study on the storage of wines produced from PEF-treated grapes found that storage temperature and duration influenced the retention of phenolic compounds and the degradation of volatile compounds[3]. Similarly, the current study highlights that frozen storage, although less impactful than pretreatment, still plays a role in altering the volatile profiles of vegetables over time. The use of multivariate data analysis (MVDA) techniques, as recommended in food quality investigations[4], was likely instrumental in analyzing the complex data sets generated in this study. MVDA methods such as Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS) can help in understanding the relationships between different variables and the overall impact of pretreatment and storage on the volatile profiles of vegetables. In conclusion, the study by KU Leuven underscores the importance of pretreatment methods in shaping the volatile profiles of Brussels sprouts and leek, with frozen storage further modulating these effects. These findings have practical implications for the food industry, as they provide valuable information on how to optimize processing and storage conditions to maintain the desired flavor and aroma characteristics of vegetables. By incorporating insights from previous studies on PEF treatment and storage conditions[2][3], this research contributes to a more comprehensive understanding of the factors influencing food quality.

VegetablesNutritionBiochem

References

Main Study

1) How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?

Published 15th August, 2024

https://doi.org/10.1016/j.foodres.2024.114750

Related Studies

2) The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions.

https://doi.org/10.3390/foods11182892

3) Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes.

https://doi.org/10.3390/foods9040443

4) Application of multivariate data analysis for food quality investigations: An example-based review.

https://doi.org/10.1016/j.foodres.2021.110878


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