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Study of volatile compound formation...

Boff, Jeffrey Michael.

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Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice./
作者:	Boff, Jeffrey Michael.
面頁冊數:	211 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-10, Section: B, page: 4689.
Contained By:	Dissertation Abstracts International64-10B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3109116

Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice.
Boff, Jeffrey Michael.

Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice. - 211 p.

Source: Dissertation Abstracts International, Volume: 64-10, Section: B, page: 4689.

Thesis (Ph.D.)--The Ohio State University, 2003.

The production of volatile off-flavor compounds by lipid autoxidation is one of the most widely recognized quality concerns in foods.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice.
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100 1 $a Boff, Jeffrey Michael. $3 1943604
245 1 0 $a Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice.
300 $a 211 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-10, Section: B, page: 4689.
500 $a Adviser: David B. Min.
502 $a Thesis (Ph.D.)--The Ohio State University, 2003.
520 $a The production of volatile off-flavor compounds by lipid autoxidation is one of the most widely recognized quality concerns in foods.
520 $a Soybean oil, peanut oil and lard containing 0 to 10 ppm chlorophyll was stored under light for 7 to 10 days at 4, 20 and/or 40°C. Headspace volatile compounds were collected by solid phase microextraction and analyzed by gas chromatography and mass spectroscopy. Volatile compounds in soybean oil, peanut oil and lard with or without added chlorophyll were qualitatively similar after 7 to 10 days of light exposure. The presence of 5 and 10 ppm chlorophyll in soybean oil, peanut oil and lard significantly increased the production of approximately half of the volatile compounds in the soybean oil and lard after only 1 to 2 days of light exposure. The amounts of pentane, pentanal, 1-pentenol, 2-pentanal, hexane, 1-hexane, 2-hepanal, heptanal, 2-heptanal, 2-pentyl furan, 2,4,-heptadienal, 2,4-nonadienal, 1-octen-3-ol and 2-octenal in the lipids were significantly affected by chlorophyll concentration and are likely primary products of singlet oxygen oxidation. The presence of chlorophyll was the most significant factor to the amount of chlorophyll sensitive compounds produced in soybean oil during the first 2 days of light exposure; however, temperature was the most significant factor after 2 days of light exposure. Fatty acid composition was a significant factor in the amounts of volatiles produced in lipids containing chlorophyll indicating that autoxidation reactions are an important contributor to the production of volatile compounds imitated by photosensitized reactions.
520 $a Orange juice is the most predominant fruit juice in the U.S. market today. Commercial orange juice is thermally processed to inactivate pectinmethylesterase (PME) and spoilage organisms. However, thermal processing can be detrimental to the organoleptic and nutritional qualities of the juice.{09}Previous research showed that the addition of CO2 to orange juice prior to high pressure processing (HPP) resulted in decreased volatiles after processing relative to the HPP alone. HPP in combination with added CO2(g) was examined for efficacy in inactivating Valencia orange juice PME. Post-process chemical changes in ascorbic acid and headspace volatiles were evaluated in HPP treated samples, with and without added CO2(g). (Abstract shortened by UMI.)
590 $a School code: 0168.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The Ohio State University. $3 718944
773 0 $t Dissertation Abstracts International $g 64-10B.
790 1 0 $a Min, David B., $e advisor
790 $a 0168
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3109116