Broccoli storage under low-oxygen atmosphere: identification of higher boiling volatiles

Volatiles were isolated from broccoli stored under controlled atmospheres containing different levels of N2, O2, and CO2. The volatiles were analyzed by capillary GLC and MS. The presence of the previously identified methanethiol, ethanol, ethyl acetate, and dimethyl disulfide in low oxygen stored broccoli was confirmed. Additional compounds, identified in the present work, increasing under these low oxygen conditions included 3-hydroxybutan-2-one, methyl thiocyanate, hexanal, (E)-2-hexenal, 3-methylbutanol, dimethyl trisulfide, and 21 other compounds. Major compounds include methanethiol, ethanol, ethyl acetate, 3-hydroxybutan-2-one, and methyl thiocyanate. The combination of threshold and concentration data indicated that the major contributors to the odor of the objectionable samples included methanethiol, dimethyl trisulfide, and beta-ionone