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Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli

Jacobsson, A (author)
Nielsen, Tim (author)
RISE,SIK – Institutet för livsmedel och bioteknik
Sjöholm, Ingegerd (author)
Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
 (creator_code:org_t)
2004-02-20
2004
English.
In: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 52:6, s. 1607-1614
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • The aroma compounds in broccoli stored in different modified atmospheres were studied. The packaging materials used were oriented polypropylene (OPP), poly(vinyl chloride) (PVC), and low-density polyethylene (LDPE) containing an ethylene-absorbing sachet. All samples were stored for either 1 week at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that developed inside the packaging materials differed significantly. The broccoli samples were analyzed raw and after cooking, with regard to volatile compounds, using gas-phase (headspace) extraction followed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), hexanal, 3-cis-hexen-1-ol, nonanal, ethanol, and a group of thiocyanates were selected for a detailed study because these compounds cause off-odor and can be used as indicators of stress. Significant differences were found in the aroma profiles of the broccoli samples relative to the packaging materials used for storage. Storage in OPP (14% O-2, 10.5% CO2) resulted in most of the off-odors, while storage in LDPE (6% O-2, 7% CO2) and PVC (17.9% O-2, 4% CO2) was found to maintain the concentration of DMS, DMDS, and DMTS during storage. Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur.

Subject headings

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske (hsv//swe)
AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries (hsv//eng)
LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Keyword

Broccoli
modified atmosphere packaging
storage
volatile aroma compounds
GC-MS
headspace analysis
heat treatment
Food Engineering

Publication and Content Type

art (subject category)
ref (subject category)

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Jacobsson, A
Nielsen, Tim
Sjöholm, Ingeger ...
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AGRICULTURAL SCIENCES
AGRICULTURAL SCI ...
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AGRICULTURAL SCIENCES
AGRICULTURAL SCI ...
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and Food Science
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Lund University
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