Model studies on the precursors and formation of the metallic smelting (E,Z)-2,6-nonadienol during the manufacture and storage of buttermilk

International Dairy Journal

Volumn 7, Issue 10, 1997, Pages 667-674

  Heiler, C ^a   Schieberle, P ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

linolenic acid quantification; (E,Z) 2,6 nonadienal; (E,Z) 2,6 nonadienol; 9 hydroperoxy 10,12,15 octadecatrienoic acid; Buttermilk off flavour; Lipid peroxidation

Indexed keywords

2,6 NONADIENOL; 9 HYDROPEROXY 10,12,15 OCTADECATRIENOIC ACID; AROMA EXTRACT DILUTION ANALYSIS; BUTTERMILK; CHEMICAL ANALYSIS; DAIRY PRODUCT; GLYCERYLHYDROPEROXY 10,12,15 OCTADECATRIENOATE; LINOLENIC ACID;

EID: 0031252029     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00069-1     Document Type: Article

References (16)

1. Chan, H. W. S. and Levett, G. (1977) Autoxidation of methyl linoleate. Separation and analysis of isomeric mixtures of methyl linoleate hydroperoxides and methyl hydroxylinoleates. Lipids 12, 99-104.
2. Flath, R. A. and Takahashi, J. M. (1978) Volatile constituents of prickly pear (Opuntia ficus indica Mill., de Castilla variety). Journal of Agricultural and Food Chemistry 26, 835-837.
3. Grosch, W., Laskawy, G. and Weber, F. (1976) Formation of volatile carbonyl compounds and cooxidation of ß-carotene by lipoxygenase from wheat, potato, flax and beans. Journal of Agricultural and Food Chemistry 24, 456-459.
4. Guth, H. and Grosch, W. (1990) Deterioration of soya-bean oil: quantification of primary flavour compounds using a stable isotope dilution assay. Lebensmittel Wissenschaft und Technologie 23, 513-522.
5. Hatanaka, A., Kajiwara, T. and Harada, T. (1975) Biosynthetic pathway of cucumber alcohol: trans-2,cis-6-nonadienol via cis-3,cis-6-nonadienal. Phytochemistry 14, 2589-2592.
6. Heiler, C. and Schieberle, P. (1996) Studies on the metallic off-flavour in buttermilk: Identification of potent aroma compounds. Lebensmittel Wissenschaft und Technologie 29, 460-464.
7. Heiler, C. and Schieberle, P. (1997) Qualitative instrumental and sensory studies on aroma compounds contributing to a metallic flavour defect in buttermilk. International Dairy Journal 7, 659-666.
8. Huß, M. and Kessler, H. G. (1989) Influence of the fat content in the cream on the sensory properties of buttermilk. Deutsche Molkereizeitung 49, 1570-1572 (in German).
9. Kemp, T. R., Knavel, D. E. and Stoltz, L. P. (1974a) Identification of some volatile compounds from cucumber. Journal of Agricultural and Food Chemistry 22, 717-718.
10. Kemp, T. R., Knavel, D. E. and Stoltz, L. P. (1974b) 3,6-Nonadien-1-ol from Citrullus vulgaris and Cucumis melo. Phytochemistry 13, 1167-1170.
11. Milo, C. and Grosch, W. (1993) Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material. Journal of Agricultural and Food Chemistry 41, 2076-2081.
12. Ohloff, G. (1973) Fats as flavour precursors. In Fette als funktionelle Bestandteile von Lebensmitteln, ed. J. Solms, pp. 119-132. Forster, Zürich (in German).
13. Schieberle, P. (1991) Primary odorants of popcorn. Journal of Agricultural and Food Chemistry 39, 1141-1144.
14. Schieberle, P. (1995) New developments in methods for analysis of volatile compounds and their precursors. In Characterization of Food: Emerging Methods, ed. A. G. Goankar, pp. 403-431. Elsevier Science, BV.
15. Sen, A., Laskawy, G., Schieberle, P. and Grosch, W. (1991) Quantitative determination of ß-damascenone in foods using a stable isotope dilution assay. Journal of Agricultural and Food Chemistry 39, 757-759.
16. Van den Dool, H. and Kratz, P. D. (1963) A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography 11, 463-471.