Effects of Oxygen and Turmeric on the Formation of Oxidative Aldehydes in Fresh-Pack Dill Pickles
نویسندگان
چکیده
منابع مشابه
Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles.
Hexanal, pentanal, and heptanal were found to be normal components of commercially processed, fresh-pack dill pickles. Hexanal and pentanal were present at concentrations severalfold higher than their odor detection thresholds. These aldehydes were also found in pickles that were packed in the laboratory under anaerobic conditions. Injection of oxygen into pickles prepared in anaerobic conditio...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2006
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf052868k