| Autor: |
Lirong Xu, Jianxia Wang, Ailing Tian, Shihao Wang, Kuan Zhao, Rao Zhang, Xiaoqing Wu, Yajun Liu, Xinyang Liu, Kaixuan Chen, Xinyi Li, Emad Karrar, Pan Gao, Xiaoguo Ying, Gengsheng Xiao, Lukai Ma |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Food Chemistry: X, Vol 18, Iss , Pp 100707- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2023.100707 |
| Popis: |
The olive vegetable is popular food owing to its unique flavor. This study innovatively used headspace-gas chromatography-ion mobility spectrometry to evaluate olive vegetables' volatiles under different conditions. A total of 57 volatile compounds were determined from olive vegetables, including 30 aldehydes, 8 ketones, 5 alcohols, 2 esters, 8 hydrocarbons, 1 furans, 3 sulfur compounds. The PCA distinguished the olive vegetable stored at different conditions by volatiles. The gallery plot showed that olive vegetables stored at 4 °C for 21 d produced more limonene, which had a desirable fruity odor. The (E)-2-octenal, (E)-2-pentenal, (E,E)-2,4-heptadienal, 5-methylfurfural, and heptanal in fresh olive vegetables were lowest and increased with storage time. Furthermore, the change of volatiles was the least when the olive vegetable was stored at 0 °C. This study can provide theoretical bases for improving the flavor quality of olive vegetables and developing traditional food for standardized industrial production. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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