Conversion of Aldehydes to Alcohols in Liquid Foods by Alcohol Dehydrogenase

Eriksson, Caj; Qvist, I.; Vallentin, K.

doi:10.1021/bk-1977-0047.ch008

Cited by 9 publications

(4 citation statements)

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“…Consequently, the transformation of even a small amount of potent off-flavour aldehyde above the detection level into the alcohol will bring about considerable odour reduction. Hence, the quenching of off-flavours arising from lipid oxidation by the addition of alcohol dehydrogenase and NADH to certain foods has been suggested by some workers (Eriksson, 1975;Eriksson et al, 1977).…”

Section: Scission (B)mentioning

confidence: 99%

Oxidative pathways to the formation of off-flavours

Kochhar¹

1996

Food Taints and Off-Flavours

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Section: Scission (B)mentioning

confidence: 99%

Oxidative pathways to the formation of off-flavours

Kochhar¹

1996

Food Taints and Off-Flavours

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“…(1995) and Eriksson et al. (1977). The authors in the original work suggested ADH converted off‐flavors caused by aldehydes to relatively less aromatically strong alcohols.…”

Section: Resultsmentioning

confidence: 97%

“…So high levels of alcohol do not necessarily correspond to a rancid or oxidized aroma. Research has indicated possible pathways for alcohol generation, a prominent one being the conversion of aldehyde to alcohol in the presence of alcohol dehydrogenase (ADH) (Morales et al, 1997; studies misconstrued the findings of original research done by Marquard et al (1995) and Eriksson et al (1977).…”

Section: Alcoholmentioning

confidence: 99%

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

Prabhakar

Stoner-Harris

Adhikari

et al. 2023

Journal of Food Science

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Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not been investigated.We aimed to investigate the chemical changes in pecan nuts during a range of storage treatments (temperature, relative humidity, packaging material, and modified atmosphere). The results of the chemical analyses were used to build a volatile compound-based sensory prediction model. The work has utility as a rapid method to measure lipid oxidation in pecan, which is of value to the pecan industry. The research also determined a possible association between pecan nut volatile compounds and sensory attributes of pecans, and their perception by human subjects. Building a sensory-based prediction model would reduce dependency on expensive and time-consuming sensory methods.

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“…Plant alcohol dehydrogenases have a wide-specificity over aliphatic straight chain saturated and unsaturated alcohols and aldehydes. During food processing, over-oxidation of polyunsatured acids leads to an off-flavour due to production of aldehydes at higher concentrations (Eriksson et al 1977). In these cases this enzyme is very useful to reduce the concentration of these aldehydes by converting them to corresponding alcohols.…”

Section: Enzyme Systems Producing Volatile Aldehydes and Alcoholsmentioning

confidence: 99%

A Review the Enzymes of Tea and Their Role in Tea Making

Jain

Takeo

1984

J Food Biochemistry

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A comprehensive review giving a bird's eye view of all the known tea enzymes is made. It is an observed fact that the enzymes play an important role in tea making. The enzymes are broadly categorized into four important groups. I n light of recent work, methods of their isolation, their properties and their interactions with some of the commonly used chemicals in the tea industry, are discussed at length. Emphasis is placed on the specific role of each enzyme in relation to the quality of tea. The future lines and trends of research methodology have been evaluated in the light ofprevious work in the field. 'The mqjor part of this work was completed during senior author's employment with the lka Research Association at lbcklai Experimental Station, Jorhat in India.

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Conversion of Aldehydes to Alcohols in Liquid Foods by Alcohol Dehydrogenase

Cited by 9 publications

References 0 publications

Oxidative pathways to the formation of off-flavours

Oxidative pathways to the formation of off-flavours

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

A Review the Enzymes of Tea and Their Role in Tea Making

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