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Food Chem

Title:		Volatile organic compounds as markers of quality changes during the storage of wild rocket
Author(s):		Luca A; Kjaer A; Edelenbos M;
Address:		"Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Arslev, Denmark. Electronic address: luca@food.au.dk. Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Arslev, Denmark. Electronic address: anders.kjaer@food.au.dk. Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Arslev, Denmark. Electronic address: merete.edelenbos@food.au.dk"
Journal Title:		Food Chem
Year:		2017
Volume:		20170406
Issue:
Page Number:		579 - 586
DOI:		10.1016/j.foodchem.2017.04.035
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The quality of leafy green vegetables changes during storage. Leaves become yellow or disintegrate, and an off-odor may develop. In addition, small amounts of volatile organic compounds (VOCs) are released. In this study, the release of acetone, carbon disulfide, dimethyl sulfide, nitromethane, pentane, 3-methylfuran, 2-ethylfuran, and dimethyl disulfide from wild rocket with different initial qualities was monitored during 8d storage at 10 degrees C and correlated to aerobic bacteria counts, yeast and mold counts, and degree of tissue disintegration. The release of VOCs, except for 3-methylfuran, was influenced by the initial quality of the leaves. The release of pentane and 2-ethylfuran was related to the degree of tissue disintegration, and the release of dimethyl sulfide and dimethyl disulfide was related to the total aerobic bacteria count. The results demonstrated that VOCs can be used as markers for monitoring the complex quality changes taking place in packaged fresh produce during storage"
Keywords:		Food Storage *Plant Leaves Vegetables *Volatile Organic Compounds 2-Ethylfuran (PubChem CID: 18554) 3-Methylfuran (PubChem CID: 13587) Acetone (PubChem CID: 180) Aerobic bacteria Carbon disulfide (PubChem CID: 6348) Dimethyl disulfide (PubChem CID: 12232);
Notes:		"MedlineLuca, Alexandru Kjaer, Anders Edelenbos, Merete eng England 2017/05/12 Food Chem. 2017 Oct 1; 232:579-586. doi: 10.1016/j.foodchem.2017.04.035. Epub 2017 Apr 6"