Effect of oxygen and free fatty acids on cucumber flavour generation.
Generation.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.89
2004
บทคัดย่อ
Effect of oxygen and free fatty acids on cucumber flavour generation.
A real time monitoring of four key flavour volatile compounds released during the cucumber tissue disruption was measured by Atmospheric Pressure Chemical Ionisation-Mass Spectrometry (APCI-MS).The rapid generation of C-6 and C-9 aldehydes in cucumber were prevented by macerating under an atmosphere of nitrogen.After air was introduced, all volatiles were immediately produced with lower concentration by half compared with the control.The addition of linolenic acid (C-18:3) in cucumber tissues resulted n a large increase of nonadienal and linoleic acid increased the formation of both nonadienal and nonenal, but less was formed compare with when those fatty acids were added alone.These results confirmed that the precursors of nonadienal and nonenal in cucumber were linolenic and linoleic acid, respectively.They were enymatically produced during maceration of cucumber tissue in the presence of cucumber tissue in the presence of oxygen by the lipid oxidation pathway