Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics
| Autor: | Ann Van Loey, Stijn Palmers, Marc Hendrickx, Biniam Tamiru Kebede, Johannes Magpusao, Chris W. Michiels, Tara Grauwet |
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| Rok vydání: | 2015 |
| Předmět: |
Carbon disulfide
Chromatography Shelf-life Chemistry Kinetics Fraction (chemistry) Shelf life Thermal sterilization Chemical reaction Broccoli puree chemistry.chemical_compound Kinetic modelling Octanal Chemical reactions Dimethyl sulfide Headspace GC-MS fingerprinting Dimethyl trisulfide Accelerated shelf-life testing Food Science |
| Zdroj: | Food Research International. 67:264-271 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2014.10.017 |
| Popis: | For the first time in literature, this study evaluates the potential of a “fingerprinting-kinetics” strategy to investigate how the volatile fraction of thermally sterilized broccoli puree is affected by shelf-life. Samples were stored at four storage temperatures (20 °C, 28 °C, 35 °C and 42 °C). The volatile fraction was analyzed using headspace GC-MS fingerprinting as a function of time and temperature (kinetics). Fingerprinting enabled selection of sulfur-containing compounds (dimethyl sulfide, carbon disulfide, dimethyl pentasulfide, dimethyl trisulfide, bis-(methylthio)-phosphine and methyl (methylthio)methyl disulfide), nitriles (heptanonitrile, 5-methyl-hexanenitrile, hexanenitrile and 5-(methylthio)-pentanenitrile), fatty acid derivatives (octanal and 2-ethyl-1-hexanol), furanic compounds (2-ethylfuran) and Strecker aldehydes (3-methylbutanal) as volatiles significantly changing during shelf-life. In general, most of the volatiles decreased as a function of shelf-life. Next, the suitability of the volatiles (selected by fingerprinting) as markers for accelerated shelf-life testing was investigated. Based on the applied kinetic modelling, 3-methylbutanal was identified as a potential marker. publisher: Elsevier articletitle: Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics journaltitle: Food Research International articlelink: http://dx.doi.org/10.1016/j.foodres.2014.10.017 content_type: article copyright: Copyright © 2014 Elsevier Ltd. All rights reserved. ispartof: Food Research International vol:67 pages:264-271 status: published |
| Databáze: | OpenAIRE |
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