Production and Stability of (E, Z)-2, 6-Nonadienal, the Major Flavor Volatile of Cucumbers
Factors affecting the production and stability of (E, Z) ‐2, 6‐nonadienal (NDE) from pickling cucumbers were examined. Production capability was rapidly destroyed in tissues exposed to freezing, fermentation or processing conditions. Lower concentrations were produced by exocarp tissues than mesocar...
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| Published in | Journal of food science Vol. 66; no. 2; pp. 357 - 361 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford, UK
Blackwell Publishing Ltd
01.03.2001
Institute of Food Technologists |
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| Abstract | Factors affecting the production and stability of (E, Z) ‐2, 6‐nonadienal (NDE) from pickling cucumbers were examined. Production capability was rapidly destroyed in tissues exposed to freezing, fermentation or processing conditions. Lower concentrations were produced by exocarp tissues than mesocarp or endocarp tissues, which probably accounted for an almost linear relationship between fruit size and NDE production. NDE production was reduced by acidification, enhanced by linolenic acid, and unaffected by other unsaturated fatty acids NaCl or CaCl2. E‐2‐nonenal production was suppressed when NDE production was increased by linolenic acid. NDE was unstable in filtrates of homogenized tissues. Its stability was substantially improved by acidifying to pH 2 and unaffected by CaNa2EDTA. Extraction and concentration by vacuum distillation further enhanced stability. Loss of NDE in distillates averaged 0.3%/d during storage at 5 °C. |
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| AbstractList | Factors affecting the production and stability of (E, Z) ‐2, 6‐nonadienal (NDE) from pickling cucumbers were examined. Production capability was rapidly destroyed in tissues exposed to freezing, fermentation or processing conditions. Lower concentrations were produced by exocarp tissues than mesocarp or endocarp tissues, which probably accounted for an almost linear relationship between fruit size and NDE production. NDE production was reduced by acidification, enhanced by linolenic acid, and unaffected by other unsaturated fatty acids NaCl or CaCl2. E‐2‐nonenal production was suppressed when NDE production was increased by linolenic acid. NDE was unstable in filtrates of homogenized tissues. Its stability was substantially improved by acidifying to pH 2 and unaffected by CaNa2EDTA. Extraction and concentration by vacuum distillation further enhanced stability. Loss of NDE in distillates averaged 0.3%/d during storage at 5 °C. |
| Author | Buescher, R.H. Buescher, R.W. |
| Author_xml | – sequence: 1 givenname: R.H. surname: Buescher fullname: Buescher, R.H. email: Authors are with the Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704. Direct correspondence to author Ron Buescher ( buescher@uark.edu) organization: Authors are with the Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704. Direct correspondence to author Ron Buescher (E-mail: buescher@uark.edu) – sequence: 2 givenname: R.W. surname: Buescher fullname: Buescher, R.W. email: Authors are with the Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704. Direct correspondence to author Ron Buescher ( buescher@uark.edu) organization: Authors are with the Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704. Direct correspondence to author Ron Buescher (E-mail: buescher@uark.edu) |
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| Cites_doi | 10.1007/BF02531828 10.1021/jf9704726 10.1111/j.1745-4514.1993.tb00866.x 10.1128/am.12.6.513-516.1964 10.1016/0031-9422(80)83049-4 10.1016/S0031-9422(00)94147-5 10.1016/S0163-7827(98)00014-9 10.1016/0005-2760(76)90161-2 10.1111/j.1365-2621.1987.tb14015.x 10.1007/BF02546268 10.1111/j.1365-2621.1962.tb00064.x 10.1016/S0031-9422(00)89315-2 10.1016/0031-9422(75)85230-7 10.1111/j.1365-2621.1990.tb06050.x 10.1007/BF00201812 10.1111/j.1365-2621.1968.tb09076.x |
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| Keywords | Volatile compound Temperature Stability Environmental factor Biosynthesis Aldehyde Dienic compound Fermentation Flavor pH Processed food Cucumber Pickles Vegetable |
| Language | English |
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| Notes | ark:/67375/WNG-BK2FCLD2-C ArticleID:JFDS357 istex:A703079FE3241312D35C0BD16D1B6B92381F049E This research was supported and approved for publication by the Arkansas Agricultural Experiment Station, Division of Agriculture in Fayetteville, Ark. The authors gratefully acknowledge contributions of supplies provided by Dean Pickle & Specialty Products Co. in Atkins, Ark., and J. L. DeGraffenreid & Sons in Springfield, Mo., and financial support provided by Pickle Packers International, Inc. in St. Charles, Ill. |
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| References_xml | – volume: 52 start-page: 228 year: 1987 end-page: 229 article-title: Catalase, lipoxygenase, and perox‐idase activities in cucumber pickles as affected by fermentation, processing, and calcium chloride publication-title: J Food Sci – volume: 37 start-page: 317 year: 1998 end-page: 352 article-title: Recent developments in biochemistry of the plant lipoxyge‐nase pathway publication-title: Prog Lipid Res – volume: 17 start-page: 125 year: 1993 end-page: 134 article-title: Effect of redox agents on visual cure in refrigerated pickles publication-title: J Food Biochem – volume: 19 start-page: 1013 year: 1980 end-page: 1016 article-title: Lipoxygenase from cucumber fruit: localization and properties publication-title: Phytochem – volume: 33 start-page: 572 year: 1968 end-page: 576 article-title: The formation of carbonyl compounds in cucumbers publication-title: J Food Sci – volume: 6 start-page: 351 year: 1971 end-page: 352 article-title: Linoleic and linolenic acid as precursors of the cucumber flavor publication-title: Lipids – volume: 46 start-page: 2117 year: 1998 end-page: 2122 article-title: Volatile compounds in cucumbers fermented in low‐salt conditions publication-title: J Agric Food Chem – volume: 17 start-page: 355 year: 1978 end-page: 358 article-title: Flavour biosynthesis. 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| SubjectTerms | Biological and medical sciences cucumber flavor volatile Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology nonadienal pickling cucumbers |
| Title | Production and Stability of (E, Z)-2, 6-Nonadienal, the Major Flavor Volatile of Cucumbers |
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