Search Results

You are looking at 71 - 80 of 106 items for :

  • "acetaldehyde" x
  • All content x
Clear All
Free access

Clara Pelayo-Zaldívar, Jameleddine Ben Abda, Susan E. Ebeler, and Adel A. Kader

Watkins (1995a) reported an increase in ethyl butyrate and ethyl hexanoate in ‘Pajaro’ strawberries stored at 0 °C in 20 kPa CO 2 . Watkins et al. (1999) found that the increase in acetaldehyde, ethanol, and ethyl acetate in strawberries stored at 2 °C

Free access

Elizabeth A. Baldwin, John W. Scott, and Jinhe Bai

the years and seasons ( Table 6 ) including acetaldehyde, hexanal, trans -2-pentenal, cis -3-hexanal, trans -2-hexenal, 2 + 3-methylbutanal, trans -2-heptenal, phenylacetaldehyde, methional, benzaldehyde, citral, trans -2, trans -4-decadienal

Full access

Sharon Dea, Jeffrey K. Brecht, Maria Cecilia do Nascimento Nunes, and Elizabeth A. Baldwin

). The changes in volatile content for all of the volatiles that were affected by one or more of the main effects evaluated in this study during storage at 5 °C are presented in Figs. 7–10 . Fig. 7. Changes in acetaldehyde and hexanal in fresh-cut ‘Kent

Free access

Pimjai Seehanam, Danai Boonyakiat, and Nithiya Rattanapanone

such as acetaldehyde and ethanol in citrus fruit can lead to the production of off-flavor ( Chen and Nussinovitch, 2000 , 2001 ; Shaw et al., 1991 ). Coated mandarin fruit are very susceptible to anaerobic respiration ( Cohen et al., 1990

Free access

Adriana Contreras-Oliva, Cristina Rojas-Argudo, and María B. Pérez-Gago

fruit. Results were expressed as percentage of deformation related to initial diameter. Ethanol and acetaldehyde contents. Ethanol and acetaldehyde contents (EC and AC, respectively) in juice were determined by head-space gas chromatography. Ten

Free access

Christopher B. Watkins and Jacqueline F. Nock

for all storage analyses. In both experiments, IECs, flesh firmness, SSC, and TA were measured at harvest and after storage, except in Expt. 1 in which IEC was not measured after storage. Starch pattern indices were measured at harvest. Acetaldehyde

Free access

Simona Pinnavaia, Emilio Senesi, Anne Plotto, Jan A. Narciso, and Elizabeth A. Baldwin

other treatments, confirming the most possible precursor of this branched alcohol to be an amino acid such as l -isoleucine ( Hansen and Poll, 1993 ; Rowan et al., 1996 ). Fermentative metabolites, ethanol, acetaldehyde, and ethyl acetate

Open access

Marcela Miranda, Xiuxiu Sun, Christopher Ference, Anne Plotto, Jinhe Bai, David Wood, Odílio Benedito Garrido Assis, Marcos David Ferreira, and Elizabeth Baldwin

of the fruit internal atmosphere, causing fruit to produce high levels of ethanol and acetaldehyde, leading to off-flavor and trapping off-flavors within the fruit ( Baldwin et al., 1999 ). In general, fruit produce a collection of volatile compounds

Open access

Jingjing Kou, Zhihui Zhao, Wenjiang Wang, Chuangqi Wei, Junfeng Guan, and Christopher Ference

development ( Yonemori and Matsushima, 1985 ). ‘Yoho’ fruit does not require any treatments for edibility after harvest, which makes it more desirable for consumers. Acetaldehyde has an important role in the coagulation of soluble tannins because it converts

Free access

Rachel S. Leisso, Ines Hanrahan, James P. Mattheis, and David R. Rudell

overall comparisons exclusive to tissue type. Brown cortex tissue had elevated levels of ethanol, acetaldehyde, and ethyl acetate in comparison with H tissue although W and H tissue were not always different ( Fig. 5 ). Levels of acetaldehyde, ethanol, and