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Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS)

Wampler, Brendan
http://rave.ohiolink.edu/etdc/view?acc_num=osu1323958423

Abstract Details

2011, Master of Science, Ohio State University, Food Science and Technology.
Whole, pureed, blanched, and raw green and red bell peppers (Capsicum annuum) with and without SnCl2 were frozen quickly or slowly then stored at -18°C for up to 7 mo and the volatiles were measured during storage. Headspace analysis of bell peppers was performed by a Selected Ion Flow Tube Mass Spectrometer (SIFT-MS). Lipoxygenase (LOX) activity was determined by UV-Visible Spectrophotometry. As a direct effect of blanching, (Z)-3-hexenal had a large significant decrease in concentration since it is a heat labile compound while most other volatiles did not change in concentration. The freezing process increased volatile levels in the puree only. During frozen storage of blanched samples (E)-2-hexenal, hexen-1-ol, and (E)-2-pentenal increased because of nonenzymatic autooxidation of fatty acids into volatiles while other volatiles remained constant. In raw whole peppers (Z)-3-hexenal, hexanal, and 2-pentylfuran were generated during storage because the LOX enzyme is still active during frozen storage. However, blanched samples had higher concentrations of (E)-2-hexenal, hexen-1-ol, 1-penten-3-one, and (E)-2-heptenal because of enzymatic destruction of these volatiles in the raw samples. The levels of many of the volatiles in the raw samples, including (Z)-3-hexenal, (E)-2-hexenal, hexen-1-ol, hexanal, (E)-2-pentenal, and 2-pentylfuran, appeared to peak around 34d after freezing. Significantly higher volatile formation occurred during thawing than it did during frozen storage. Slowly frozen peppers had higher levels of some LOX volatiles during storage. Pureed samples had significantly higher levels of volatiles than the whole samples which peaked earlier. Green bell pepper volatiles were always higher than red bell pepper volatiles.
Sheryl Barringer, PhD (Advisor)
James Harper, PhD (Committee Member)
Luis Rodriguez-Saona, PhD (Committee Member)
67 p.
Food Science
Lipoxygenase; volatiles; bell peppers; SIFT-MS

Recommended Citations

Citations

  • Wampler, B. (2011). Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS) [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323958423

    APA Style (7th edition)

  • Wampler, Brendan. Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS). 2011. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1323958423.

    MLA Style (8th edition)

  • Wampler, Brendan. "Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS)." Master's thesis, Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323958423

    Chicago Manual of Style (17th edition)

osu1323958423
7,110
© 2011, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.