Identification of volatile quality markers of ready-to-use lettuce and cabbage
Volatile emission changes of ready-to-use vegetables directly result from minimal processing and can reflect the sensory changes occurring in the product. Based on the detection of key volatile compounds, novel on-line and consumer quality-monitoring methods can be developed. The aim of this study w...
Gespeichert in:
| Veröffentlicht in: | Food research international 2009-10, Vol.42 (8), p.1077-1086 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1086 |
|---|---|
| container_issue | 8 |
| container_start_page | 1077 |
| container_title | Food research international |
| container_volume | 42 |
| creator | Lonchamp, Julien Barry-Ryan, Catherine Devereux, Michael |
| description | Volatile emission changes of ready-to-use vegetables directly result from minimal processing and can reflect the sensory changes occurring in the product. Based on the detection of key volatile compounds, novel on-line and consumer quality-monitoring methods can be developed. The aim of this study was to identify volatile biomarkers for a range of leafy green ready-to-use vegetables (Butterhead and Iceberg lettuce and Irish York cabbage). Headspace volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). The sensory quality of the products was evaluated at days 1, 7 and 14 using sensory and analytical measurements. Changes of volatile concentrations and sensory attributes were statistically correlated. The main quality markers identified for active modified atmosphere packaged (MAP) Butterhead lettuce were: 2-ethyl-1-hexanol, cis-3-dodecene, 4-ethylbenzaldehyde, acetocinnamone, β-elemene, 1-chlorododecane, dimethylethylphenol, ester pentanoic acid and thio-amino-butanamide. The main indicators of freshness were dimethylethylphenol and ester pentanoic acid, while the main quality loss markers were cis-3-dodecene and β-elemene. |
| doi_str_mv | 10.1016/j.foodres.2009.05.002 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_34734241</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0963996909001549</els_id><sourcerecordid>20787284</sourcerecordid><originalsourceid>FETCH-LOGICAL-c491t-8f771c5954d2a366774847a76264d2bee35dfe539ea1db66d77e8272e2ee45173</originalsourceid><addsrcrecordid>eNqFkMtOHDEQRS2USExIPiFKb8iuG7_dXqEI8ZJQsgDWlscuI0-aNthupPl7PJoRW1a2XKeqrg9CPwkeCCbybDOElHyGMlCM9YDFgDE9QisyKtYrwsUXtMJasl5rqY_Rt1I2GGMplF6hv7ce5hpDdLbGNHcpdG9pavcJutfFTrFuu2eb_0Muu1oG67d9Tf1SoJug1sVBZ2ffObte2yf4jr4GOxX4cThP0OPV5cPFTX_37_r24s9d77gmtR-DUsQJLbinlkmpFB-5skpS2V7WAEz4AIJpsMSvpfRKwUgVBQrABVHsBP3ez33J6XWBUs1zLA6myc6QlmIYV4xTTj4FKVajoiNvoNiDLqdSMgTzkmP7-dYQbHaazcYcNJudZoOFaZpb3-lhgS3OTiHb2cXy0UzJyAVjY-N-7blgk7FPuTGP9xQT1kZLIdQuwfmegCbuLUI2xUWYHfiYwVXjU_wkyzuvbZ68</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>20787284</pqid></control><display><type>article</type><title>Identification of volatile quality markers of ready-to-use lettuce and cabbage</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Lonchamp, Julien ; Barry-Ryan, Catherine ; Devereux, Michael</creator><creatorcontrib>Lonchamp, Julien ; Barry-Ryan, Catherine ; Devereux, Michael</creatorcontrib><description>Volatile emission changes of ready-to-use vegetables directly result from minimal processing and can reflect the sensory changes occurring in the product. Based on the detection of key volatile compounds, novel on-line and consumer quality-monitoring methods can be developed. The aim of this study was to identify volatile biomarkers for a range of leafy green ready-to-use vegetables (Butterhead and Iceberg lettuce and Irish York cabbage). Headspace volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). The sensory quality of the products was evaluated at days 1, 7 and 14 using sensory and analytical measurements. Changes of volatile concentrations and sensory attributes were statistically correlated. The main quality markers identified for active modified atmosphere packaged (MAP) Butterhead lettuce were: 2-ethyl-1-hexanol, cis-3-dodecene, 4-ethylbenzaldehyde, acetocinnamone, β-elemene, 1-chlorododecane, dimethylethylphenol, ester pentanoic acid and thio-amino-butanamide. The main indicators of freshness were dimethylethylphenol and ester pentanoic acid, while the main quality loss markers were cis-3-dodecene and β-elemene.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2009.05.002</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>analytical methods ; Biological and medical sciences ; biomarkers ; Brassica ; cabbage ; color ; Detection ; Food industries ; food nutrient losses ; food packaging ; food quality ; fresh-cut foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; green leafy vegetables ; headspace analysis ; Lactuca sativa var. capitata ; lettuce ; Marker ; mass spectrometry ; Methods of analysis, processing and quality control, regulation, standards ; modified atmosphere packaging ; Monitoring ; quality loss ; ready-to-eat foods ; Ready-to-use vegetables ; sensory evaluation ; Sensory quality ; Volatile compounds</subject><ispartof>Food research international, 2009-10, Vol.42 (8), p.1077-1086</ispartof><rights>2009 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c491t-8f771c5954d2a366774847a76264d2bee35dfe539ea1db66d77e8272e2ee45173</citedby><cites>FETCH-LOGICAL-c491t-8f771c5954d2a366774847a76264d2bee35dfe539ea1db66d77e8272e2ee45173</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2009.05.002$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21845338$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lonchamp, Julien</creatorcontrib><creatorcontrib>Barry-Ryan, Catherine</creatorcontrib><creatorcontrib>Devereux, Michael</creatorcontrib><title>Identification of volatile quality markers of ready-to-use lettuce and cabbage</title><title>Food research international</title><description>Volatile emission changes of ready-to-use vegetables directly result from minimal processing and can reflect the sensory changes occurring in the product. Based on the detection of key volatile compounds, novel on-line and consumer quality-monitoring methods can be developed. The aim of this study was to identify volatile biomarkers for a range of leafy green ready-to-use vegetables (Butterhead and Iceberg lettuce and Irish York cabbage). Headspace volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). The sensory quality of the products was evaluated at days 1, 7 and 14 using sensory and analytical measurements. Changes of volatile concentrations and sensory attributes were statistically correlated. The main quality markers identified for active modified atmosphere packaged (MAP) Butterhead lettuce were: 2-ethyl-1-hexanol, cis-3-dodecene, 4-ethylbenzaldehyde, acetocinnamone, β-elemene, 1-chlorododecane, dimethylethylphenol, ester pentanoic acid and thio-amino-butanamide. The main indicators of freshness were dimethylethylphenol and ester pentanoic acid, while the main quality loss markers were cis-3-dodecene and β-elemene.</description><subject>analytical methods</subject><subject>Biological and medical sciences</subject><subject>biomarkers</subject><subject>Brassica</subject><subject>cabbage</subject><subject>color</subject><subject>Detection</subject><subject>Food industries</subject><subject>food nutrient losses</subject><subject>food packaging</subject><subject>food quality</subject><subject>fresh-cut foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>green leafy vegetables</subject><subject>headspace analysis</subject><subject>Lactuca sativa var. capitata</subject><subject>lettuce</subject><subject>Marker</subject><subject>mass spectrometry</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>modified atmosphere packaging</subject><subject>Monitoring</subject><subject>quality loss</subject><subject>ready-to-eat foods</subject><subject>Ready-to-use vegetables</subject><subject>sensory evaluation</subject><subject>Sensory quality</subject><subject>Volatile compounds</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkMtOHDEQRS2USExIPiFKb8iuG7_dXqEI8ZJQsgDWlscuI0-aNthupPl7PJoRW1a2XKeqrg9CPwkeCCbybDOElHyGMlCM9YDFgDE9QisyKtYrwsUXtMJasl5rqY_Rt1I2GGMplF6hv7ce5hpDdLbGNHcpdG9pavcJutfFTrFuu2eb_0Muu1oG67d9Tf1SoJug1sVBZ2ffObte2yf4jr4GOxX4cThP0OPV5cPFTX_37_r24s9d77gmtR-DUsQJLbinlkmpFB-5skpS2V7WAEz4AIJpsMSvpfRKwUgVBQrABVHsBP3ez33J6XWBUs1zLA6myc6QlmIYV4xTTj4FKVajoiNvoNiDLqdSMgTzkmP7-dYQbHaazcYcNJudZoOFaZpb3-lhgS3OTiHb2cXy0UzJyAVjY-N-7blgk7FPuTGP9xQT1kZLIdQuwfmegCbuLUI2xUWYHfiYwVXjU_wkyzuvbZ68</recordid><startdate>20091001</startdate><enddate>20091001</enddate><creator>Lonchamp, Julien</creator><creator>Barry-Ryan, Catherine</creator><creator>Devereux, Michael</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>20091001</creationdate><title>Identification of volatile quality markers of ready-to-use lettuce and cabbage</title><author>Lonchamp, Julien ; Barry-Ryan, Catherine ; Devereux, Michael</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c491t-8f771c5954d2a366774847a76264d2bee35dfe539ea1db66d77e8272e2ee45173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>analytical methods</topic><topic>Biological and medical sciences</topic><topic>biomarkers</topic><topic>Brassica</topic><topic>cabbage</topic><topic>color</topic><topic>Detection</topic><topic>Food industries</topic><topic>food nutrient losses</topic><topic>food packaging</topic><topic>food quality</topic><topic>fresh-cut foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>green leafy vegetables</topic><topic>headspace analysis</topic><topic>Lactuca sativa var. capitata</topic><topic>lettuce</topic><topic>Marker</topic><topic>mass spectrometry</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>modified atmosphere packaging</topic><topic>Monitoring</topic><topic>quality loss</topic><topic>ready-to-eat foods</topic><topic>Ready-to-use vegetables</topic><topic>sensory evaluation</topic><topic>Sensory quality</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lonchamp, Julien</creatorcontrib><creatorcontrib>Barry-Ryan, Catherine</creatorcontrib><creatorcontrib>Devereux, Michael</creatorcontrib><collection>AGRIS</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><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lonchamp, Julien</au><au>Barry-Ryan, Catherine</au><au>Devereux, Michael</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification of volatile quality markers of ready-to-use lettuce and cabbage</atitle><jtitle>Food research international</jtitle><date>2009-10-01</date><risdate>2009</risdate><volume>42</volume><issue>8</issue><spage>1077</spage><epage>1086</epage><pages>1077-1086</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>Volatile emission changes of ready-to-use vegetables directly result from minimal processing and can reflect the sensory changes occurring in the product. Based on the detection of key volatile compounds, novel on-line and consumer quality-monitoring methods can be developed. The aim of this study was to identify volatile biomarkers for a range of leafy green ready-to-use vegetables (Butterhead and Iceberg lettuce and Irish York cabbage). Headspace volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). The sensory quality of the products was evaluated at days 1, 7 and 14 using sensory and analytical measurements. Changes of volatile concentrations and sensory attributes were statistically correlated. The main quality markers identified for active modified atmosphere packaged (MAP) Butterhead lettuce were: 2-ethyl-1-hexanol, cis-3-dodecene, 4-ethylbenzaldehyde, acetocinnamone, β-elemene, 1-chlorododecane, dimethylethylphenol, ester pentanoic acid and thio-amino-butanamide. The main indicators of freshness were dimethylethylphenol and ester pentanoic acid, while the main quality loss markers were cis-3-dodecene and β-elemene.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2009.05.002</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0963-9969 |
| ispartof | Food research international, 2009-10, Vol.42 (8), p.1077-1086 |
| issn | 0963-9969 1873-7145 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_34734241 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | analytical methods Biological and medical sciences biomarkers Brassica cabbage color Detection Food industries food nutrient losses food packaging food quality fresh-cut foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects green leafy vegetables headspace analysis Lactuca sativa var. capitata lettuce Marker mass spectrometry Methods of analysis, processing and quality control, regulation, standards modified atmosphere packaging Monitoring quality loss ready-to-eat foods Ready-to-use vegetables sensory evaluation Sensory quality Volatile compounds |
| title | Identification of volatile quality markers of ready-to-use lettuce and cabbage |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-06T12%3A53%3A45IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Identification%20of%20volatile%20quality%20markers%20of%20ready-to-use%20lettuce%20and%20cabbage&rft.jtitle=Food%20research%20international&rft.au=Lonchamp,%20Julien&rft.date=2009-10-01&rft.volume=42&rft.issue=8&rft.spage=1077&rft.epage=1086&rft.pages=1077-1086&rft.issn=0963-9969&rft.eissn=1873-7145&rft_id=info:doi/10.1016/j.foodres.2009.05.002&rft_dat=%3Cproquest_cross%3E20787284%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=20787284&rft_id=info:pmid/&rft_els_id=S0963996909001549&rfr_iscdi=true |