Volatiles of cooked cabbage

MacLeod, Alexander J.; MacLeod, Glesni

doi:10.1002/jsfa.2740190509

Cited by 58 publications

(28 citation statements)

References 31 publications

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“…This compound also has been reported to account for a very high proportion (about 34%) of total volatiles generated in cooked cabbage (MacLeod and MacLeod, 1968). However, under the conditions we used (3o"C, pH 6.3, 100 min), none of the 38 cultivars produced detectable dimethyl sulfide.…”

Section: Ally1 Isothiocyanate Productionmentioning

confidence: 91%

Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars

Chin

Lindsay

1993

Journal of Food Science

100

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Thirty-eight cultivars of cabbage (Erussica oleruceu var cupi~u&) were analyzed for production of volatile sulfur compounds after samples were homogenized and held at 30 "C from 10 to 100 min. Ally1 isothiocyanate was detected in most cultivars, and it was formed rapidly compared to methanethiol-related compounds. Patterns of methanethiol production varied among cultivars. Hydrogen sulfide formed rapidly compared to methanethiol-related compounds, but it was completely depleted after 40 min. Dimethyl disulfide and dimethyl trisulfide concentrations initally low (C 0.78 ppm), increased linearly through 100 min (to 3.3 ppm). Wide variations in abilities to produce volatile sulfur compounds were observed for the different cultivars.

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Section: Ally1 Isothiocyanate Productionmentioning

confidence: 91%

Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars

Chin

Lindsay

1993

Journal of Food Science

100

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“…Also thermal degradation and washout occur, leading to large losses of intact GLSs. Glucosinolate breakdown products are apparently hardly detectable after prolonged cooking, with the exception of the thiocyanate ion and ascorbigen [131].…”

Section: Influence Of Processing On the Phytochemical Composition Of mentioning

confidence: 95%

Chemical and biological characterisation of nutraceutical compounds of broccoli

Moreno

Carvajal

López-Berenguer

et al. 2006

Journal of Pharmaceutical and Biomedical Analysis

363

222

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“…(a) Bailey and others , (b) Chin and Lindsay , (c) Banerjee and others , (d) MacLeod and MacLeod , (e) MacLeod and Nussbaum , and (f) MacLeod and MacLeod .…”

Section: Methodsmentioning

confidence: 99%

The Effect of pH and Temperature on Cabbage Volatiles During Storage

Akpolat

Barringer

2015

Journal of Food Science

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During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 °C for 14 d, and pH 3.3 at 25 °C for 5 d in order to determine the effect of pH and temperature. Aroma intensity, best aroma, freshness, and off odor were evaluated in a sensory test of the samples at 4 °C. The desirable volatile allyl isothiocyanate was lower in high pH samples (pH 7.4 and 6.4), whereas higher concentrations were detected in low pH samples (pH 3.3 and 4.6). Lipoxygenase volatiles, which produce a fresh green and leafy aroma in cabbage, were generated in very low amounts at any pH value. High pH samples generated significantly higher concentrations of off odors such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and methanethiol. Sensory tests showed that higher pH samples had significantly stronger off odor and lower desirable cabbage aroma than lower pH samples. Thus, sensory results matched the volatile results in that samples at higher pH levels formed the highest amount of undesirable volatiles and the least amount of desirable volatiles. Storage at 25 °C produced similar concentrations of allyl isothiocyanate, but significantly higher levels of off odors, than at 4 °C. Shredded cabbage products should be stored in low pH dressings to minimize formation of off odors and maximize formation of characteristic, desirable cabbage odor.

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Volatiles of cooked cabbage

Cited by 58 publications

References 31 publications

Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars

Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars

Chemical and biological characterisation of nutraceutical compounds of broccoli

The Effect of pH and Temperature on Cabbage Volatiles During Storage

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