Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanched leek (Allium ampeloprasum Var. Bulga) slices during long-term frozen storage

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 1970-1976

  Studsgaard Nielsen, Ghita ^a   Larsen, Lone Melchior ^a   Poll, Leif ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Dynamic headspace; Flavor; Frozen storage; Leek; Lipoxygenase; Off flavor

Indexed keywords

2,4 DECADIENAL; 2,4 NONADIENAL; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; DIPROPYL DISULFIDE; HEXANAL; KETONE DERIVATIVE; LIPOXYGENASE; PROPYL PROPENYL DISULFIDE; SULFUR DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CATALYSIS; CONTROLLED STUDY; DYNAMICS; ENZYME ACTIVITY; FATTY ACID OXIDATION; FLAVOR; FOOD FREEZING; FOOD STORAGE; LEEK; NONHUMAN; PROTEIN CONTENT; QUANTITATIVE ANALYSIS;

ALDEHYDES; ALLIUM; FROZEN FOODS; LIPOXYGENASE; ODORS; SULFUR COMPOUNDS;

ALLIUM; ALLIUM AMPELOPRASUM; ALLIUM PORRUM;

EID: 0242500945     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020921o     Document Type: Article

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