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

Jacobsson, A; Nielsen, T and Sjöholm, Ingegerd LU (2004) In Journal of Agricultural and Food Chemistry 52(6). p.1607-1614
Abstract
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),... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Broccoli, modified atmosphere packaging, storage, volatile aroma compounds, GC-MS, headspace analysis, heat treatment
in
Journal of Agricultural and Food Chemistry
volume
52
issue
6
pages
1607 - 1614
publisher
The American Chemical Society
external identifiers
  • pmid:15030219
  • wos:000220285600032
  • scopus:1642284352
ISSN
0021-8561
DOI
10.1021/jf030631n
language
English
LU publication?
yes
id
84d4d0af-ec70-4c2b-974b-7f6b68d5745f (old id 139248)
date added to LUP
2007-07-18 14:39:51
date last changed
2017-07-09 03:35:45
@article{84d4d0af-ec70-4c2b-974b-7f6b68d5745f,
  abstract     = {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.},
  author       = {Jacobsson, A and Nielsen, T and Sjöholm, Ingegerd},
  issn         = {0021-8561},
  keyword      = {Broccoli,modified atmosphere packaging,storage,volatile aroma compounds,GC-MS,headspace analysis,heat treatment},
  language     = {eng},
  number       = {6},
  pages        = {1607--1614},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli},
  url          = {http://dx.doi.org/10.1021/jf030631n},
  volume       = {52},
  year         = {2004},
}