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brassica_oleracea_capitata_group

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brassica_oleracea_capitata_group [2015/09/21 08:39]
andreas angelegt
brassica_oleracea_capitata_group [2017/02/21 13:48] (aktuell)
andreas
Zeile 14: Zeile 14:
 [Changes in glucosinolate concentrations,​ myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata) cooked for different durations., Rungapamestry,​ V., Duncan, A.J., Fuller, Z., Ratcliffe, B., Journal of agricultural and food chemistry, 54(20), 2006, 7628-7634] [Changes in glucosinolate concentrations,​ myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea var. capitata) cooked for different durations., Rungapamestry,​ V., Duncan, A.J., Fuller, Z., Ratcliffe, B., Journal of agricultural and food chemistry, 54(20), 2006, 7628-7634]
  
 +{{:​allylitc.jpg|allyl isothiocyanate}} allyl isothiocyanate ​
  
 +"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,​ formation was higher in lower pH samples, than higher pH samples. Off odors (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide and methyl mercaptan) were formed in lower concentrations in low pH samples than high pH samples. Low pH samples formed less undesirable and more desirable volatile compounds overall. Higher concentrations of all volatile compounds
 +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]
brassica_oleracea_capitata_group.txt · Zuletzt geändert: 2017/02/21 13:48 von andreas