| Title: | Effect of enzyme activity and frozen storage on jalapeno pepper volatiles by selected ion flow tube-mass spectrometry |
| Author(s): | Azcarate C; Barringer SA; |
| Address: | "Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Rd, Columbus, Ohio 43210, USA" |
| DOI: | 10.1111/j.1750-3841.2010.01825.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Samples of unblanched (fresh), stannous chloride-treated, or blanched jalapeno peppers were measured for real-time generation of lipoxygenase-derived volatiles during 10 min after tissue disruption. Volatiles were also measured before and after 1.5, 2.5, 3, 6, and 9 mo of frozen storage at -15 degrees C. The concentration of all lipoxygenase-derived compounds was significantly higher in unblanched jalapeno peppers compared to enzyme inhibited peppers. The maximum concentration of (Z)-3-hexenal, (E)-2-hexenal, and hexanal was detected at about 1.2, 1.5, and 1.5 min after tissue disruption, respectively. A decrease in (Z)-3-hexenal and an increase in dimethyl sulfide and methylbutanal occurred in blanched compared to stannous chloride-treated peppers due to heat. Frozen storage resulted in no major changes in the lipoxygenase-derived volatiles of whole and pureed blanched peppers after 9 mo. However, in whole unblanched peppers a gradual decrease of (Z)-3-hexenal, (E)-2-hexenal, hexanal, hexenol, and hexanol was observed over time; whereas in pureed unblanched peppers these compounds increased, reached maximum concentration, and then decreased. Similarly, the minor volatiles 2-pentenal, 1-penten-3-one, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal showed an initial increase followed by a decline in both whole and pureed unblanched peppers. Tissue disruption increased generation and degradation rates during frozen storage. The compounds (E,Z)-2,6-nonadienal, n-propyl aldehyde, 2-isobutyl-3-methoxypyrazine, and a mixture of terpenes decreased in unblanched and blanched frozen samples, while nonanal and methylbutanal increased only in unblanched samples" |
| Keywords: | Aldehydes/analysis Capsicum/*chemistry Food Handling/methods *Freezing Hexanols/analysis Lipoxygenase/*metabolism Mass Spectrometry/*methods Piper nigrum/chemistry Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineAzcarate, Carolina Barringer, Sheryl A eng Comparative Study 2011/05/04 J Food Sci. 2010 Nov-Dec; 75(9):C710-21. doi: 10.1111/j.1750-3841.2010.01825.x. Epub 2010 Oct 7" |
