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Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry

Azcarate, Carolina
http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596

Abstract Details

2010, Master of Science, Ohio State University, Food Science and Nutrition.
Samples of unblanched (fresh), stannous chloride-treated or blanched jalapeño peppers were measured for real-time generation of lipoxygenase-derived volatiles during 10 min after tissue disruption. Volatiles were also measured before and after 1.5, 2.5, 3, 6 and 9 mo of frozen storage at -15°C. The concentration of all lipoxygenase-derived compounds was significantly higher in unblanched jalapeño peppers compared to enzyme inhibited peppers. The maximum concentration of (Z)-3-hexenal, (E)-2-hexenal, and hexanal was detected at about 1.2, 1.5, and 1.5 min after tissue disruption, respectively. A decrease in (Z)-3-hexenal and an increase in dimethyl sulfide and methylbutanal occurred in blanched peppers due to heat. Frozen storage resulted in no major changes in the LOX-derived volatiles of whole and pureed blanched peppers after 9 mo. However, in whole unblanched peppers a gradual decrease of (Z)-3-hexenal, (E)-2-hexenal, hexanal, hexenol and hexanol was observed over time; whereas in pureed unblanched peppers these compounds increased, reached maximum concentration and then decreased. Similarly, the minor LOX-volatiles 2-pentenal, 1-penten-3-one, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal showed an initial increase followed by a decline in both whole and pureed unblanched peppers. Tissue disruption increased generation and degradation rates during frozen storage. The compounds (E,Z)-2,6-nonadienal, n-propyl aldehyde, 2-isobutyl-3-methoxypyrazine, and a mixture of terpenes decreased in unblanched and blanched frozen samples; while nonanal and methylbutanal increased only in unblanched samples.
Sheryl Barringer (Advisor)
John Litchfield (Committee Member)
Luis Rodriguez-Saona (Committee Member)
83 p.
Food Science
jalape&241; o peppers; volatile compounds; lipoxygenase; frozen storage; SIFT-MS

Recommended Citations

Citations

  • Azcarate, C. (2010). Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596

    APA Style (7th edition)

  • Azcarate, Carolina. Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry. 2010. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596.

    MLA Style (8th edition)

  • Azcarate, Carolina. "Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry." Master's thesis, Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.