Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
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brassica_oleracea_capitata_group [2015/09/21 08:39] andreas angelegt |
brassica_oleracea_capitata_group [2017/02/21 13:48] andreas |
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[Changes in glucosinolate concentrations, | [Changes in glucosinolate concentrations, | ||
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+ | "From the sensory test results, freshly shredded cabbage and low pH (pH 3.3 and 4.6) samples had significantly less off odor, lower total aroma intensity and higher fresh aroma than high pH (pH 6.4 and 7.4) samples. In the SIFT-MS results, the desirable cabbage odor, allyl isothiocyanate, | ||
+ | were formed at 25 °C than 4 °C except from allyl isothiocyanate. Allyl isothiocyanate concentration was higher at 25 °C only on day 0, after that, there was a rapid decrease during the storage and it was higher in 4 °C samples. The degradation of the compound at 4 °C was slower when compared to 25 °C; therefore, characteristic fresh cabbage aroma was maintained better at lower temperature. High temperature is not suitable for cabbage | ||
+ | storage, since undesirable aroma compound formation is high, loss of desirable aroma occurs rapidly, and microbial growth occurs at very early stage of storage." | ||
+ | [Akpolat, H., & Barringer, S. A. (2015). The effect of pH and temperature on cabbage volatiles during storage. Journal of food science, 80(8), S1878-S1884] |