2-heptenal has been researched along with caprylic-aldehyde* in 2 studies
2 other study(ies) available for 2-heptenal and caprylic-aldehyde
| Article | Year |
|---|---|
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas Chromatography-Mass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with 'watermelon-flavor', 'natural taste', 'sweet' and 'watermelon-color' while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as 'sour', 'bitter', 'off-flavor', 'aftertaste' and 'intense-flavor'. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds. Topics: Alcohols; Aldehydes; Citrullus; Fermentation; Fruit and Vegetable Juices; Gas Chromatography-Mass Spectrometry; Humans; Lactic Acid; Lactobacillus; Odorants; Solid Phase Microextraction; Taste; Volatile Organic Compounds | 2021 |
Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality.
In this study, a 10-day accelerated storage at 60 °C was carried out to investigate the evolution of volatile profiles of walnut oils from three cultivars (cvs. Santai, Xiangling, Qingxiang). Eighteen volatile oxidation compounds, including three alcohols, 11 aldehydes, one furan, one ketone, and two acids, were identified in all oil samples. Data from the three cultivars were combined and the analysis showed that 2-heptenal and 1-octen-3-ol exhibited the strongest linear correlations with peroxide value (PV), p-anisidine value (p-AnV), and the residual content of total tocopherols (R Topics: Aldehydes; Aniline Compounds; China; Fatty Acids; Furans; Juglans; Ketones; Oxidation-Reduction; Peroxides; Plant Oils; Tocopherols; Volatile Organic Compounds | 2018 |