Effect of oxygen and free fatty acids on cucumber flavour generation

A real time monitoring of 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 was prevented by macerating under nitrogen atmospher...

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Main Authors: S. Surawang, N. Rattanapanone, R. Linforth, A. J. Taylor
Format: Book Series
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/61990
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-619902018-09-11T09:20:41Z Effect of oxygen and free fatty acids on cucumber flavour generation S. Surawang N. Rattanapanone R. Linforth A. J. Taylor Agricultural and Biological Sciences A real time monitoring of 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 was prevented by macerating under nitrogen atmosphere. Replacement of nitrogen with air resulted in production all volatiles, but the amount was about one half of the control. The addition of linolenic acid (C18:3) in cucumber tissues resulted in a large increase in nonadienal and hexenal, while addition of linoleic acid (C18:2) significantly increased the levels of nonenal and hexanal. Addition of both linolenic and linoleic acid increased the formation of both nonadienal and nonenal, but the amount was less than that noted when fatty acids were added individually. These results confirmed that the precusors of nonadienal and nonenal in cucumber were linolenic and linoleic acids, respectively, which were enzymatically produced during maceration of cucumber tissue in the presence of oxygen via lipid oxidation pathway. 2018-09-11T09:20:41Z 2018-09-11T09:20:41Z 2005-12-01 Book Series 05677572 2-s2.0-84879913252 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879913252&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/61990
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
S. Surawang
N. Rattanapanone
R. Linforth
A. J. Taylor
Effect of oxygen and free fatty acids on cucumber flavour generation
description A real time monitoring of 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 was prevented by macerating under nitrogen atmosphere. Replacement of nitrogen with air resulted in production all volatiles, but the amount was about one half of the control. The addition of linolenic acid (C18:3) in cucumber tissues resulted in a large increase in nonadienal and hexenal, while addition of linoleic acid (C18:2) significantly increased the levels of nonenal and hexanal. Addition of both linolenic and linoleic acid increased the formation of both nonadienal and nonenal, but the amount was less than that noted when fatty acids were added individually. These results confirmed that the precusors of nonadienal and nonenal in cucumber were linolenic and linoleic acids, respectively, which were enzymatically produced during maceration of cucumber tissue in the presence of oxygen via lipid oxidation pathway.
format Book Series
author S. Surawang
N. Rattanapanone
R. Linforth
A. J. Taylor
author_facet S. Surawang
N. Rattanapanone
R. Linforth
A. J. Taylor
author_sort S. Surawang
title Effect of oxygen and free fatty acids on cucumber flavour generation
title_short Effect of oxygen and free fatty acids on cucumber flavour generation
title_full Effect of oxygen and free fatty acids on cucumber flavour generation
title_fullStr Effect of oxygen and free fatty acids on cucumber flavour generation
title_full_unstemmed Effect of oxygen and free fatty acids on cucumber flavour generation
title_sort effect of oxygen and free fatty acids on cucumber flavour generation
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879913252&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/61990
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