Effects of Commercial‐scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice

Effects of commercial‐scale pulsed electric field (PEF) processing on the flavor and color of tomato juice during storage at 4 deg;for 112 d were studied. Tomato juice was prepared by hot break at 88°C for 2 min and then thermally processed at 92° for 90 s or PEF processed at 40 kV/cm for 57 μs. The PEF‐processed tomato juice retained more flavor compounds of trans ‐2‐hexenal, 2‐isobutylthiazole, cis ‐3‐hexanol than thermally processed or unprocessed control tomato juice ( P < 0.05). PEF‐processed juice had significantly lower nonenzymatic browning and higher redness than thermally processed or control juice ( P < 0.05). Sensory evaluations indicated that the flavor of PEF‐processed juice was preferred to that of thermally processed juice ( P < 0.01).