Effect of freezing, freeze-drying, and air-drying on odor of chive characterized by headspace gas chromatography and sensory analyses
Aroma compounds of fresh and processed chives were analyzed using headspace gas chromatography-mass spectrometry to determine the effect of freezing, freeze-drying, and air-drying on chive. The main aroma component of fresh chive was dipropyl disulfide. The relative proportions of disulfides were sm...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1992-08, Vol.40 (8), p.1379-1384 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Leino, Merja E |
| description | Aroma compounds of fresh and processed chives were analyzed using headspace gas chromatography-mass spectrometry to determine the effect of freezing, freeze-drying, and air-drying on chive. The main aroma component of fresh chive was dipropyl disulfide. The relative proportions of disulfides were smaller in the frozen, freeze-dried, and air-dried chives than in the fresh. The most abundant carbonyl compounds were 2-hexenal in frozen chive and 2-methylpentenal in freeze-dried and air-dried chives. Differences between chive samples were also studied by sensory analyses to determine whether processing affects the odor characteristics of chives. Freezing and drying treatments alter the perceived intensities of the odor attributes, and significant differences between chive samples were found |
| doi_str_mv | 10.1021/jf00020a018 |
| format | Article |
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The main aroma component of fresh chive was dipropyl disulfide. The relative proportions of disulfides were smaller in the frozen, freeze-dried, and air-dried chives than in the fresh. The most abundant carbonyl compounds were 2-hexenal in frozen chive and 2-methylpentenal in freeze-dried and air-dried chives. Differences between chive samples were also studied by sensory analyses to determine whether processing affects the odor characteristics of chives. Freezing and drying treatments alter the perceived intensities of the odor attributes, and significant differences between chive samples were found</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00020a018</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>AIR ; AIRE ; ALLIUM SCHOENOPRASUM ; ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; Aroma and flavouring agent industries ; Biological and medical sciences ; CEBOLLINO ; CIBOULETTE ; COMPOSE VOLATIL ; COMPUESTO VOLATIL ; CONGELACION ; CONGELATION ; Food industries ; Fundamental and applied biological sciences. Psychology ; LIOFILIZACION ; LYOPHILISATION ; ODEUR ; OLOR ; SECADO ; SECHAGE</subject><ispartof>Journal of agricultural and food chemistry, 1992-08, Vol.40 (8), p.1379-1384</ispartof><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a380t-112c1abc8669e2901a00263ead45b80d3c38353d351efd4db849145993d47f853</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00020a018$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00020a018$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4747396$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Leino, Merja E</creatorcontrib><title>Effect of freezing, freeze-drying, and air-drying on odor of chive characterized by headspace gas chromatography and sensory analyses</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Aroma compounds of fresh and processed chives were analyzed using headspace gas chromatography-mass spectrometry to determine the effect of freezing, freeze-drying, and air-drying on chive. The main aroma component of fresh chive was dipropyl disulfide. The relative proportions of disulfides were smaller in the frozen, freeze-dried, and air-dried chives than in the fresh. The most abundant carbonyl compounds were 2-hexenal in frozen chive and 2-methylpentenal in freeze-dried and air-dried chives. Differences between chive samples were also studied by sensory analyses to determine whether processing affects the odor characteristics of chives. Freezing and drying treatments alter the perceived intensities of the odor attributes, and significant differences between chive samples were found</description><subject>AIR</subject><subject>AIRE</subject><subject>ALLIUM SCHOENOPRASUM</subject><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>CEBOLLINO</subject><subject>CIBOULETTE</subject><subject>COMPOSE VOLATIL</subject><subject>COMPUESTO VOLATIL</subject><subject>CONGELACION</subject><subject>CONGELATION</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>LIOFILIZACION</subject><subject>LYOPHILISATION</subject><subject>ODEUR</subject><subject>OLOR</subject><subject>SECADO</subject><subject>SECHAGE</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNptkM1v1DAQxSMEEkvhxI1TDggOELDjjzhHWhWKKAKp7dmatce7WbLx4ski0jv_N95mVXHgYs_4_ebZfkXxnLN3nNX8_SYwxmoGjJsHxYKrmlWKc_OwWORjXhml-ePiCdEmY0Y1bFH8OQ8B3VjGUIaEeNsNq7dzhZVP010Lgy-hS8e-jEMZfUyHEbfufmFeIYEbMXW36MvlVK4RPO3AYbkCynKKWxjjKsFuPd25EQ4U06GGfiKkp8WjAD3hs-N-Utx8PL8-u6guv336fPbhsgJh2FhxXjsOS2e0brFuGYf8LS3ybVItDfPCCSOU8EJxDF76pZEtl6pthZdNMEqcFK9m312KP_dIo9125LDvYcC4J8u15kbXIoNvZtClSJQw2F3qtpAmy5k9RG3_iTrTL4-2QA76kGBwHd2PyEY2otUZq2asoxF_38uQfljdiEbZ6-9X1nw1F6f6tLFfMv9i5gNEC6uULW-uWimEZAez17MIjuwm7lOOkv77ur-PZ6I4</recordid><startdate>19920801</startdate><enddate>19920801</enddate><creator>Leino, Merja E</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>19920801</creationdate><title>Effect of freezing, freeze-drying, and air-drying on odor of chive characterized by headspace gas chromatography and sensory analyses</title><author>Leino, Merja E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a380t-112c1abc8669e2901a00263ead45b80d3c38353d351efd4db849145993d47f853</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>AIR</topic><topic>AIRE</topic><topic>ALLIUM SCHOENOPRASUM</topic><topic>ANALISIS ORGANOLEPTICO</topic><topic>ANALYSE ORGANOLEPTIQUE</topic><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>CEBOLLINO</topic><topic>CIBOULETTE</topic><topic>COMPOSE VOLATIL</topic><topic>COMPUESTO VOLATIL</topic><topic>CONGELACION</topic><topic>CONGELATION</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>LIOFILIZACION</topic><topic>LYOPHILISATION</topic><topic>ODEUR</topic><topic>OLOR</topic><topic>SECADO</topic><topic>SECHAGE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Leino, Merja E</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Leino, Merja E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of freezing, freeze-drying, and air-drying on odor of chive characterized by headspace gas chromatography and sensory analyses</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1992-08-01</date><risdate>1992</risdate><volume>40</volume><issue>8</issue><spage>1379</spage><epage>1384</epage><pages>1379-1384</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Aroma compounds of fresh and processed chives were analyzed using headspace gas chromatography-mass spectrometry to determine the effect of freezing, freeze-drying, and air-drying on chive. The main aroma component of fresh chive was dipropyl disulfide. The relative proportions of disulfides were smaller in the frozen, freeze-dried, and air-dried chives than in the fresh. The most abundant carbonyl compounds were 2-hexenal in frozen chive and 2-methylpentenal in freeze-dried and air-dried chives. Differences between chive samples were also studied by sensory analyses to determine whether processing affects the odor characteristics of chives. Freezing and drying treatments alter the perceived intensities of the odor attributes, and significant differences between chive samples were found</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00020a018</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1992-08, Vol.40 (8), p.1379-1384 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_16618623 |
| source | ACS Publications |
| subjects | AIR AIRE ALLIUM SCHOENOPRASUM ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE Aroma and flavouring agent industries Biological and medical sciences CEBOLLINO CIBOULETTE COMPOSE VOLATIL COMPUESTO VOLATIL CONGELACION CONGELATION Food industries Fundamental and applied biological sciences. Psychology LIOFILIZACION LYOPHILISATION ODEUR OLOR SECADO SECHAGE |
| title | Effect of freezing, freeze-drying, and air-drying on odor of chive characterized by headspace gas chromatography and sensory analyses |
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