Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry

Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry

Bibliographic Details
Main Author: Azcarate, Carolina
Language:English
Published: The Ohio State University / OhioLINK 2010
Subjects:
Food Science
jalape&241
o peppers
volatile compounds
lipoxygenase
frozen storage
SIFT-MS
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596
id ndltd-OhioLink-oai-etd.ohiolink.edu-osu1274810596
record_format oai_dc
spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu12748105962021-08-03T05:59:30Z Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry Azcarate, Carolina Food Science jalape&241 o peppers volatile compounds lipoxygenase frozen storage SIFT-MS Samples of unblanched (fresh), stannous chloride-treated or blanched jalapeño peppers were measured for real-time generation of lipoxygenase-derived volatiles during 10 min after tissue disruption. Volatiles were also measured before and after 1.5, 2.5, 3, 6 and 9 mo of frozen storage at -15°C. The concentration of all lipoxygenase-derived compounds was significantly higher in unblanched jalapeño peppers compared to enzyme inhibited peppers. The maximum concentration of (Z)-3-hexenal, (E)-2-hexenal, and hexanal was detected at about 1.2, 1.5, and 1.5 min after tissue disruption, respectively. A decrease in (Z)-3-hexenal and an increase in dimethyl sulfide and methylbutanal occurred in blanched peppers due to heat. Frozen storage resulted in no major changes in the LOX-derived volatiles of whole and pureed blanched peppers after 9 mo. However, in whole unblanched peppers a gradual decrease of (Z)-3-hexenal, (E)-2-hexenal, hexanal, hexenol and hexanol was observed over time; whereas in pureed unblanched peppers these compounds increased, reached maximum concentration and then decreased. Similarly, the minor LOX-volatiles 2-pentenal, 1-penten-3-one, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal showed an initial increase followed by a decline in both whole and pureed unblanched peppers. Tissue disruption increased generation and degradation rates during frozen storage. The compounds (E,Z)-2,6-nonadienal, n-propyl aldehyde, 2-isobutyl-3-methoxypyrazine, and a mixture of terpenes decreased in unblanched and blanched frozen samples; while nonanal and methylbutanal increased only in unblanched samples. 2010-08-26 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596 http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection NDLTD
language English
sources NDLTD
topic Food Science
jalape&241
o peppers
volatile compounds
lipoxygenase
frozen storage
SIFT-MS
spellingShingle Food Science
jalape&241
o peppers
volatile compounds
lipoxygenase
frozen storage
SIFT-MS
Azcarate, Carolina
Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry
author Azcarate, Carolina
author_facet Azcarate, Carolina
author_sort Azcarate, Carolina
title Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry
title_short Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry
title_full Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry
title_fullStr Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry
title_full_unstemmed Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry
title_sort effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube – mass spectrometry
publisher The Ohio State University / OhioLINK
publishDate 2010
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596
work_keys_str_mv AT azcaratecarolina effectofenzymeactivityandfrozenstorageonjalapenopeppervolatilesbyselectedionflowtubemassspectrometry
_version_ 1719429046070149120

Similar Items