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Abstract
The response of suspensions of spices and spice mixtures in water to high pressure treatment was investigated. Inactivation of the microbial load–mainly aerobic and unaerobic spore formers–was strongly dependent on water activity and temperature. Samples were completely decontaminated after three pressure cycles (30 min at 80 MPa followed by 30 min at 350 MPa) at 70 °C at a minimum water activity of 0.91. Pressure treated samples were examined for sensory and chemical changes. No significant changes in odour and appearance were recognized by a trained sensory panel, nor were changes in the volatile compounds of the samples detected by static headspace gaschromatography.