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Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating

Ozcan, Gulsah
http://rave.ohiolink.edu/etdc/view?acc_num=osu1284687492

Abstract Details

2010, Master of Science, Ohio State University, Food Science and Technology.
Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time while hexanal concentration increased for at least 5 min in ground strawberries. The formation of hexanal was slower than the formation of (Z)-3-hexenal and (E)-2-hexenal in the headspace of pureed strawberries. The concentration of LOX aldehydes and esters significantly increased during refrigerated storage. Damaging strawberries increased the concentration of LOX aldehydes but did not significantly affect the concentration of esters. The concentrations of many of the esters were strongly correlated to their corresponded acids and/or aldehydes. The concentration of LOX generated aldehydes decreased during ripening, while fruity esters increased. Different varieties had different aroma profiles and esters were the greatest percentage of the volatiles. The aroma release of some of the LOX derived aldehydes in the mouthspace in whole strawberries compared to chopped strawberries showed that these volatiles are formed in the mouth during chewing. The persistence of LOX derived compounds was higher than esters after swallowing. The MSas/MSbs persistence ratio of esters decreased as the chain length of the acid part of the ester compounds increased in whole strawberries.
Sheryl A Barringer, Dr. (Advisor)
W James Harper, Dr. (Other)
John Litchfield, Dr. (Other)
Food Science
strawberry; volatile compounds

Recommended Citations

Citations

  • Ozcan, G. (2010). Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284687492

    APA Style (7th edition)

  • Ozcan, Gulsah. Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating. 2010. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1284687492.

    MLA Style (8th edition)

  • Ozcan, Gulsah. "Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating." Master's thesis, Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284687492

    Chicago Manual of Style (17th edition)

osu1284687492
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This open access ETD is published by The Ohio State University and OhioLINK.