New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Abstract

This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material components to lipid oxidation is the basis of selection criteria. It was determined that the content of unsaturated fatty acids in the lipid extract of watermelon, pumpkin, cucumbers is 30-40%, the ratio of linoleic and linolenic acids in fruit is different. The formation of diene conjugates and hydroperoxides, malondialdehyde after various processing treatment methods is shown. The efficiency of aroma restoration depends on the number of formed 9-, 13- hydroperoxides that serve as a substrate for aroma-forming enzymes. The antioxidant capacity and the oxidation-reduction potential of fresh fruits and fruits after cooking have been analyzed. These characteristics determine the fruit ability to repeated formation of aromatic components. It has been ascertained that gourds have sufficient potential to restore aroma by exogenous lipoxygenases.

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

“…The reasons can be the following: formyl groups of aldehydes and carbonyl groups of ketones were unstable, which could get oxidized or reduced in organic solvent. Alcohols in EVOOs are derived from the reduction of aldehydes by dehydrogenase, for example, from ( E )-2-pentenal to 1-pentene-3-ol, from ( E )-2-hexenal to ( E )-2-hexenol, from octanal to octanol, which resulted in the more alcohols by SPME [31]. This result was in accordance with that of watermelon juice [32].…”

Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice

“…Generally, flavor of watermelon juice is characterized by green, cucumber, sweet and fruity odors. Odorants identified in watermelon juice are mainly C 6 and C 9 alcohols and aldehydes, such as hexanal, nonanal, ( E , Z )-2,6-nonadienal, ( E )-2-nonenal, ( Z , Z )-3,6-nonadienal, ( Z )-6-nonenol and ( E , Z )-2,6-nonadienol [2] , [3] . Among aroma compounds, ( E , Z )-2,6-nonadienal is known as the cucumber aldehyde due to its strong cucumber aroma, whose OAV was 8282 in fresh watermelon juice [4] .…”

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

“…The lipoxygenase-catalyzed oleic acid in the fruit resulted in nonanal, which has a “grassy”, “floral”, and “fatty” aroma. It has been demonstrated that because nonanal has a lower aroma threshold, it has a more significant impact on the overall aroma of the juice [ 50 ]. The aromas of (E,E) -2,4-heptadienal were “nutty” and “fatty”.…”