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The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh

Ties, Paige
http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596

Abstract Details

2012, Master of Science, Ohio State University, Food Science and Technology.
Ten different varieties of tomatoes were separated into peel and flesh and each portion was measured separately. Headspace volatiles were measured in real time using selected ion flow tube mass spectrometry (SIFT-MS). Lipoxygenase activity was measured using the adsorption of conjugated dienes formed by lipoxygenase. Lipid was extracted and fatty acids were quantified using a gas chromatograph. Volatiles were significantly greater in the peel than flesh when there was a significant difference. The lipoxygenase activity of the flesh and peel correlated with the volatiles produced by the lipoxygenase pathway. There was no correlation with the other volatiles, which are not dependent on lipid oxidation by lipoxygenase. The lipoxygenase activity, total fatty acid content, and linolenic acid of the peel was greater than the flesh, which is directly related to an increase in fresh, green volatiles. Addition of exogenous lipoxygenase had no effect on lipoxygenase derived volatiles formed in the peel and flesh. The addition of linoleic acid caused an increase in hexanal, 1-hexanol, and (E)-2-heptenal in the flesh and (E)-2-heptenal in the peel. Stored unrefrigerated peel had higher volatile concentrations whereas refrigerated peel had significantly lower concentration than Day 0. Storage decreased lipoxygenase activity in the unrefrigerated and refrigerated peel, but had no effect on the fatty acid content. Overall, linolenic acid was the most important to the formation of headspace volatiles, but lipoxygenase activity and unknown factors are also important.
Sheryl Barringer (Advisor)
Luis Rodriguez-Saona (Committee Member)
John Litchfield (Committee Member)
84 p.
Food Science
tomato; lipoxygenase; fatty acid; SIFT-MS

Recommended Citations

Citations

  • Ties, P. (2012). The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596

    APA Style (7th edition)

  • Ties, Paige. The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh. 2012. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596.

    MLA Style (8th edition)

  • Ties, Paige. "The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh." Master's thesis, Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596

    Chicago Manual of Style (17th edition)

osu1329941596
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© 2012, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.