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Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. 2 pdf .pdf (4.05 MB)
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Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.
Author Info
Mirondo, Rita Akinyi
Permalink:
http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977
Abstract Details
Year and Degree
2016, Doctor of Philosophy, Ohio State University, Food Science and Technology.
Abstract
To assess the effect of peels on the quality of tomatoes and mangoes, these foods were processed into tomato juice and sauce and mango pure from peeled and unpeeled tomatoes or mangoes and the products were analyzed for volatiles, color, viscosity and sensory. Tomato juice with peel made by cold break contained higher levels of some lipoxygenase-derived volatiles, some carotenoid and amino acid derived volatiles, than the juice without peel whereas mango puree made with peel had lower levels of the lipoxygenase-derived volatiles and higher levels of the monoterpenes. Both the tomato juice and mango puree made with peel was less preferred in terms of flavor, aroma and overall liking than those made without peel. Deodorization of undesirable garlic breath was achieved by consumption of water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves or green tea after eating garlic. The levels of the garlic volatiles on the breath were analyzed from 1 to 60min by selected ion flow tube mass spectrometry (SIFT-MS). Garlic was also blended with water (control), polyphenol oxidase (PPO), rosmarinic acid, quercetin, catechin, peppermint, spearmint or chocolate mint and the volatiles in the headspace analyzed from 3 to 40min by SIFT-MS. Mint leaves and rosmarinic acid produced the highest deodorization compared to other foods and phenolic compounds respectively. Different concentration of phenolic compounds did not produce a significant deodorization and PPO was not the major deodorizing agent. Other non-phenolic compounds were suggested to take part in the deodorization process in addition to phenolic compounds and enzyme activity.
Committee
Sheryl Barringer (Advisor)
John Litchfield (Committee Member)
Monica Giusti (Committee Member)
Luis Rodriguez-Saona (Committee Member)
Pages
209 p.
Subject Headings
Food Science
Keywords
Volatile compounds, flavor, peels, breath,
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Citations
Mirondo, R. A. (2016).
Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.
[Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977
APA Style (7th edition)
Mirondo, Rita.
Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. .
2016. Ohio State University, Doctoral dissertation.
OhioLINK Electronic Theses and Dissertations Center
, http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977.
MLA Style (8th edition)
Mirondo, Rita. "Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. ." Doctoral dissertation, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977
Chicago Manual of Style (17th edition)
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Document number:
osu1478107372378977
Download Count:
686
Copyright Info
© 2016, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.