Source:http://linkedlifedata.com/resource/pubmed/id/16848530
Switch to
Predicate | Object |
---|---|
rdf:type | |
lifeskim:mentions | |
pubmed:issue |
15
|
pubmed:dateCreated |
2006-7-19
|
pubmed:abstractText |
Off-flavors frequently appear during the storage of potato flakes. Volatile profile analysis performed by solid-phase microextraction-gas chromatography-mass spectrometry revealed that hexanal is the main compound that appears during the storage period. Hexanal may be a degradation product of linoleic acid formed through linoleic acid hydroperoxide cleavage. Profiles of hexanal precursors were determined from potato flakes at different storage time points. Linoleic acid-derived oxylipins are predominant in potato flakes. The free oxylipins identified, in descending order, are as follows: hexanal, hydroxy polyunsaturated fatty (PUFAs), oxo PUFAs, divinyl ether PUFAs, and hydroperoxy PUFAs. However, the main oxylipins detected were esterified: esterified hydroxy, hydroperoxy, and oxo PUFAs. Oxylipins reveal different evolutions during the storage period. Chiral high-performance liquid chromatography analysis of the precursors of hexanal and other oxylipins revealed a racemic composition that supports the nonenzymatic formation of hexanal and most of the other oxylipins identified.
|
pubmed:language |
eng
|
pubmed:journal | |
pubmed:citationSubset |
IM
|
pubmed:chemical | |
pubmed:status |
MEDLINE
|
pubmed:month |
Jul
|
pubmed:issn |
0021-8561
|
pubmed:author | |
pubmed:issnType |
Print
|
pubmed:day |
26
|
pubmed:volume |
54
|
pubmed:owner |
NLM
|
pubmed:authorsComplete |
Y
|
pubmed:pagination |
5445-52
|
pubmed:dateRevised |
2006-11-15
|
pubmed:meshHeading |
pubmed-meshheading:16848530-Aldehydes,
pubmed-meshheading:16848530-Chromatography, High Pressure Liquid,
pubmed-meshheading:16848530-Fatty Acids,
pubmed-meshheading:16848530-Food Preservation,
pubmed-meshheading:16848530-Plant Tubers,
pubmed-meshheading:16848530-Solanum tuberosum,
pubmed-meshheading:16848530-Taste,
pubmed-meshheading:16848530-Volatilization
|
pubmed:year |
2006
|
pubmed:articleTitle |
Study of precursors responsible for off-flavor formation during storage of potato flakes.
|
pubmed:affiliation |
Plant Biology Unit, Gembloux Agricultural University, Passage des Déportés 2, B-5030 Gembloux, Belgium.
|
pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|