Effect of Enzymes on Strawberry Volatiles during Storage, at Different Ripeness Level, in Different Cultivars, and during Eating

: Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real‐time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube‐mass spectrometry (SIFT‐MS). The concentration of (Z)‐3‐hexenal and (...

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Veröffentlicht in:	Journal of food science 2011-03, Vol.76 (2), p.C324-C333
Hauptverfasser:	Ozcan, G., Barringer, S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Aldehydes - analysis Biological and medical sciences Correlation analysis Cultivars Deglutition Eating Enzymes Esters - analysis Female Food industries Food Preservation - methods Food science Foods Fragaria - enzymology Fruit - metabolism Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology Humans Lipoxygenase - metabolism Mass Spectrometry Mastication Odors ripening SIFT-MS Smell Storage Strawberries strawberry strawberry cultivars Taste Tin Compounds - metabolism Volatile Organic Compounds - metabolism
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