کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7587893 | 1492081 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data
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کلمات کلیدی
Diplotaxis tenuifoliaRocket saladFerulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Isothiocyanates - ایزوتوسیانات هاVolatile organic compounds - ترکیبات آلی فرارDimethyl sulfoxide (PubChem CID: 679) - دی متیل سولفوکسید (PubChem CID: 679)Post-harvest storage - ذخیره سازی پس از برداشت
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data](/preview/png/7587893.png)
چکیده انگلیسی
Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10 °C) and times (over 14 days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 114-123
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 114-123
نویسندگان
Natasha D. Spadafora, Ana L. Amaro, Maria J. Pereira, Carsten T. Müller, Manuela Pintado, Hilary J. Rogers,