Quality assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing Alañón, María Elena Cádiz Gurrea, María de la Luz Oliver-Simancas, R. Leyva Jiménez, Francisco Javier Arráez Román, David Segura Carretero, Antonio Commercial guacamole sauce HPP Thermal processing Volatile composition Sensorial evaluation Guacamole sauce is getting blossoming popularity worldwide, which is commercialized in multiple formats with different preserving methods. Volatile composition and sensorial properties of commercial guacamoles preserved by high pressure processing (HPP) and by thermal process were analysed with quality discrimination purposes. Commercial HPP-guacamoles, whose intended shelf-life is around 1–3 weeks stored at 1–6 ◦C, exhibited higher quantities of aliphatic carbonyl and hydroxyl compounds such as hexanal and trans-2-hexanal, meanwhile canned guacamoles were characterized by the huge amount of terpenes and sesquiterpenes as well as the occurrence of furans. Chemical differences were well correlated with sensorial data whose PCA drove to the discrimination among both commercial guacamoles. Results revealed that commercial HPP-guacamoles were characterized by stem, vegetal, fresh, green, avocado, fruity, nutty and velvety features from the original product. Consequently, commercial fresh HPP-guacamoles resulted in a good sensorial balance between varietal features and new sensory notes being regarded as product of higher quality. 2025-02-19T11:02:15Z 2025-02-19T11:02:15Z 2022 journal article Food Control 2022, 135 (108791) https://hdl.handle.net/10481/102496 10.1016/j.foodcont.2021.108791 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier