Merck
CN
  • Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

Journal of agricultural and food chemistry (2002-08-09)
Cheryl Palma-Harris, Roger F McFeeters, Henry P Fleming
摘要

The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations of (E,Z)-2,6-nonadienal and (E)-2-nonenal generated were over 10(5)-fold greater than the threshold levels, it was possible for a sensory panel to consistently detect differences in the intensity of fresh cucumber flavor, provided the pH difference between samples was 1 unit or greater. The presence of spices did not interfere with the ability of panelists to detect differences in fresh flavor intensity. There was a linear correlation between sensory scores and the amount of (E,Z)-2,6-nonadienal produced by cucumbers equilibrated at different pH levels.

材料
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产品描述

Sigma-Aldrich
反-2,顺-6-壬二烯醛, mixture of isomers, ≥96%, stabilized, FCC, FG
Sigma-Aldrich
反-2,顺-6-壬二烯醛, 95%
Sigma-Aldrich
反,反-2,6-壬二烯醛, ≥95%, stabilized, FG