Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance

Engel, Erwan; Baty, Céline; Corre, Daniel Le; Souchon, Isabelle; Martin, Nathalie

doi:10.1021/jf025579u

Cited by 178 publications

(115 citation statements)

References 31 publications

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“…On the other hand, it is one of the compounds that contribute to halitosis produced by periodontal bacteria, Porphyromonas gingivalis (Yoshimura et al, 2000). Methanethiol alongside with dimethyl sulfide are the main contributors of unpleasant odors that are developed by cruciferous vegetables such as broccolis, cabbage, radish and so on, which result in shorter shelf life to the food and decrease consumers acceptance (Engel et al, 2002). Furthermore, dimethyl sulfide is released in significant amounts with other compounds as a volatile compound of paprika (Capsicum annuum) (Cremer and Eichner, 2000).…”

Section: Analysis Of Chemical Compounds By Dynamic Headspacementioning

confidence: 99%

Chemical composition of garlic wood (Gallesia integrifolia) (Phytolaccaceae) volatile compounds and their activity on cattle tick

Raimundo¹,

Bortolucci²,

Silva³

et al. 2017

Aust J Crop Sci

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The objective of this study was to evaluate the acaricidal and larvicidal activities of essential oil (EO) from fruits, leaves and flowers of garlic wood on cattle tick [Rhipichephalus (Boophilus) microplus]. The fruits were harvested from May to June (2015) and the leaves and flowers in December (2015). The EO was obtained by hydrodistillation (2h) and identified by GC/MS. Bioassays consisted of Adult Immersion Test and Larval Immersion Test. The results made the following major compounds evident: 2,3,5-trithiahexane (35.29%) in fruits, dimethyl sulfide (42.42%) in leaves and methanethiol (44.91%) in flowers. The EOs from fruits, leaves and flowers showed high activity on the tick larval cycle, presenting LD 99.9 of (0.23 ± 0.01 mg/mL), (2.15 ± 0.11 mg/mL) and (0.08 ± 0.00 mg/mL), respectively. However, when we compared different phases of cattle tick's live cycle, EO from fruits was more active on females' mortality, and EO from leaves was more efficient on the egg hatching inhibition, whereas EO from flowers presented better results on bovine tick larva. Thus, garlic wood (Gallesia integrifolia), a native plant of the Atlantic forest can be considered as a promising natural agent to control bovine tick.

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Section: Analysis Of Chemical Compounds By Dynamic Headspacementioning

confidence: 99%

Chemical composition of garlic wood (Gallesia integrifolia) (Phytolaccaceae) volatile compounds and their activity on cattle tick

Raimundo¹,

Bortolucci²,

Silva³

et al. 2017

Aust J Crop Sci

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“…a (Ruther, 2000), b (Adams, 2004), c (Engel et al, 2002), d (Triqui and Reineccius, 1995), e (Guth and Grosch, 1991), and f (Jirovetz et al, 2002 treatments. Terpenoids defined the largest proportion of FAC-inducible volatiles (Table I; Supplemental Table S1).…”

Section: Facs Are the Major Determinants Of Hipv Emissionsmentioning

confidence: 99%

Molecular Interactions between the Specialist Herbivore Manduca sexta (Lepidoptera, Sphigidae) and Its Natural Host Nicotiana attenuata. VIII. An Unbiased GCxGC-ToFMS Analysis of the Plant's Elicited Volatile Emissions

2009

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Treating wounds in Nicotiana attenuata leaves with Manduca sexta oral secretions (W1OS) mimics most changes elicited by M. sexta herbivory, but an unbiased analysis of the effect of the different OS constituents on volatile emissions is lacking. We used two-dimensional gas chromatography/time-of-flight (GCxGC-ToF) mass spectrometry combined with multivariate statistics to parse volatiles into regulatory patterns. Volatiles released by wounding alone and by the alkalinity of OS were assessed by applying a buffer known to mimic the pH-mediated changes of OS elicitation (pectin methyl esterase activation and methanol release). The activities of fatty acid amino acid conjugates, well-known elicitors of antiherbivore defenses, and of 2-hydroxyoctadecatrienoic acid, a newly discovered signal in OS, were determined. Approximately 400 analytes were detected after deconvolution and alignment of GCxGC data; 35 volatiles were significantly regulated upon W1OS. Two-thirds of these were specifically regulated by OS, being either amplified (most terpenoids and certain hexenylesters) or strongly repressed (many short-chain alcohols and some aromatic and hexenylester derivatives). Fatty acid amino acid conjugates played a central role in this pattern of regulation, since they induced the emission of half of OS-elicited volatiles and inhibited the production of almost all OS-repressed volatiles; 2-hydroxyoctadecatrienoic acid influenced emission of trans-a-bergamotene, while other unknown OS constituents amplified hexenylester production. We conclude that the complex bouquet of herbivory-elicited volatiles results from the complex modulations of the wound response by diverse cues found in OS. This work also underscores the value of ultra-high-resolution GCxGC-ToF analysis combined with the nontargeted mining of the resulting data.

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“…The increase of polyphenols could be related to the bitter taste since this has been related to some phenolic compounds (Drewnowski 2001). It has also been related to some glucosinolates such as neoglucobrasicine and sinigrine (Engel et al 2002) The changes in texture registered by the increase in shear force in raw cauliflower were not significantly detected in cooked cauliflower by judges (Table V).…”

Section: Sensorial Analysis Of Cooked Cauliflowermentioning

confidence: 97%

Efecto de la cocción sobre la capacidad antioxidante y calidad sensorial de la coliflor mínimamente procesada

González‐Fandos¹,

Simón²

2016

Nutr Hosp

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González-Fandos E, Simón A. Effect of cooking on antioxidant capacity and sensorial quality of minimally processed cauliflower. Nutr Hosp 2016;33: [373][374][375][376][377][378] Effect of cooking on antioxidant capacity and sensorial quality of minimally processed cauliflower ResumenSe ha estudiado el efecto de la cocción en agua sobre la capacidad antioxidante y calidad sensorial de coliflor que previamente ha sido cortada, envasada en atmósfera modificada (5,7-2,3% de CO 2 y 17,6-19,7% de O 2 ) y almacenada a 5 ºC durante 13 días, comparándola con la coliflor recién recolectada. Se ha observado un aumento de ácido ascórbico (18%), polifenoles (74%) y actividad antioxidante (21%) en la coliflor almacenada cruda. La cocción produjo pérdidas de estos compuestos por lixiviación, que fueron mayores en la coliflor almacenada respecto a la inicial (19% y 13% respectivamente para el ácido ascórbico y 31% y 28% respectivamente para los polifenoles. Sin embargo, no se observaron variaciones en la actividad antioxidante de la coliflor inicial cocida respecto a la coliflor inicial fresca, mientras que en la coliflor almacenada dicha variación fue del 16%. Como resultado, la actividad antioxidante de la coliflor almacenada y cocida ha resultado similar a la de la coliflor inicial fresca. El almacenamiento produjo pequeños cambios en color (un aumento del parámetro b* de 19 a 20,9) y de la textura (un aumento de la fuerza de cizallamiento de 1948 N a 2375 N). La valoración sensorial del color y sabor de la coliflor cocida almacenada fue inferior al de la coliflor cocida inicial, pero dentro de niveles aceptables. El aumento de la dureza en la coliflor fresca almacenada no fue detectado por el panel de catadores en la coliflor cocida. Se observó una ligera incidencia de mohos en la coliflor almacenada 13 días, por lo que se recomienda realizar un tratamiento de lavado. AbstractThe effect of a cooking treatment (boiling in water at 100 ºC for 10 min) on antioxidant composition and sensorial quality of cauliflower that has been previously cut, packaged in a modified atmosphere (5.7-2.3% CO 2 and 17.6-19.7% O 2 ) and stored at 5 ºC for up to 13 days has been studied in comparison with cauliflower at harvest day. An increase of ascorbic acid (18%), phenolics (74%) and antioxidant activity (21%) has been observed in stored cauliflower. But the cooking treatment has produced a loss of these compounds by leaching. These losses have been greater for stored cauliflower than for the initial one at harvest day (19% and 13% respectively for ascorbic acid and 31% and 28% respectively for phenolics). However, no variations in antioxidant activity by cooking effect were observed at harvest day, while variations were by 16% in stored cauliflower. As a result, the antioxidant activity of stored and cooked cauliflower became similar to that of the fresh cauliflower at harvest day. The storage of cauliflower has produced some changes of color (an increase in b* parameter from 19 to 20.9) and texture (an increase in shear force from 1948 N to ...

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Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance

Cited by 178 publications

References 31 publications

Chemical composition of garlic wood (Gallesia integrifolia) (Phytolaccaceae) volatile compounds and their activity on cattle tick

Chemical composition of garlic wood (Gallesia integrifolia) (Phytolaccaceae) volatile compounds and their activity on cattle tick

Molecular Interactions between the Specialist Herbivore Manduca sexta (Lepidoptera, Sphigidae) and Its Natural Host Nicotiana attenuata. VIII. An Unbiased GCxGC-ToFMS Analysis of the Plant's Elicited Volatile Emissions

Efecto de la cocción sobre la capacidad antioxidante y calidad sensorial de la coliflor mínimamente procesada

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