2-hexenal--z-isomer and 2-heptenal

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

The objective of this study was to characterize the flavor of a premium Florida tomato variety that has significant potential for producing a high quality processed juice product. A high-quality Florida plum tomato variety (Garden Gem), and a typical grocery-store plum tomato variety (Roma) were thermally processed into tomato juices without any additives. The 2 pilot products and a popular commercially available tomato juice (low sodium with sugar and flavor added) were compared using sensory evaluation and instrumental analysis. Flavor compounds in these products were identified using dynamic headspace purge and trap-gas chromatography-mass spectrometry (PT-GC-MS) by MS library match and retention index and were semi-quantitated using internal standards. Color, uniformity, overall liking, tomato flavor, sweetness and texture were rated using a hedonic scale. Analysis of variance, correlation and principal component analysis were used to analyze both sensory and flavor data. Among the 3 products, Garden Gem juice was rated significantly (P < 0.05) higher for overall liking, tomato flavor, and sweetness by the 119 consumer panelists in both seasons. Garden Gem juice was found to contain higher levels of 3 sweet/fruity related aroma compounds: 6-methyl-5-hepten-2-one, linalool, and β-ionone. The commercial tomato juice contained a high level of the Maillard reaction-related notes furfural, dimethyl sulfide, and the least amount of green-related notes (hexanal, E-2-hexenal and Z-2-heptenal). The flavor profile of the Roma tomato juice was similar to Garden Gem juice except it contained substantially lower amounts of hexanal and 2-isobutylthiazole. The compound β-ionone (fruity note) was not detected in either the commercial or Roma juice.. This proof of concept study demonstrates that high flavor quality tomatoes can be used to create better tasting processed tomato products. The study also demonstrates how sensory preference can confer a potential market advantage over existing commercial products. The Garden Gem variety has potential to add desirable flavor attributes to processed tomato products. This research may also provide insights for product developers to which flavor volatiles best reflect sensory observations for different aspects of tomato flavor.

Topics: Adolescent; Adult; Aged; Aldehydes; Color; Consumer Behavior; Female; Florida; Fruit; Fruit and Vegetable Juices; Gas Chromatography-Mass Spectrometry; Humans; Ketones; Male; Middle Aged; Norisoprenoids; Pilot Projects; Principal Component Analysis; Solanum lycopersicum; Taste; Volatile Organic Compounds; Young Adult

Rate constants for the gas-phase reactions of the NO(3) radical with a series of unsaturated aldehydes, trans-2-hexenal, trans-2-heptenal, and trans-2-octenal, have been measured using absolute rate method at 294 ± 3 K and atmospheric pressure. This work was performed to clarify discrepancies found in the literature and thus led to a clearer view of the effect of the increasing carbon chain length on the reactivity of trans-2-alkenals. The rate constants were determined to be (4.7 ± 1.5) × 10(-15), (5.3 ± 1.6) × 10(-15), and (5.6 ± 2.3) × 10(-15) cm(3) molecule(-1) s(-1) for trans-2-hexenal, trans-2-heptenal, and trans-2-octenal, respectively. These results clearly indicate that the carbon chain lengthening of the trans-2-alkenals does not significantly affect the rate constant. In addition, the mechanism for the reaction of NO(3) with these unsaturated aldehydes was also investigated. Unsaturated peroxynitrate-type compounds that are exclusively formed through the abstraction channel were observed as the main products.

Topics: Aldehydes; Free Radicals; Gases; Kinetics; Molecular Structure; Nitrates

Rate coefficients for the gas-phase reaction of the OH radical with (E)-2-pentenal (CH(3)CH(2)CH[double bond]CHCHO), (E)-2-hexenal (CH(3)(CH(2))(2)CH[double bond]CHCHO), and (E)-2-heptenal (CH(3)(CH(2))(3)CH[double bond]CHCHO), a series of unsaturated aldehydes, over the temperature range 244-374 K at pressures between 23 and 150 Torr (He, N(2)) are reported. Rate coefficients were measured under pseudo-first-order conditions in OH with OH radicals produced via pulsed laser photolysis of HNO(3) or H(2)O(2) at 248 nm and detected by pulsed laser-induced fluorescence. The rate coefficients were independent of pressure and the room temperature rate coefficients and Arrhenius expressions obtained are (cm(3) molecule(-1) s(-1) units): k(1)(297 K)=(4.3 +/- 0.6)x 10(-11), k(1)(T)=(7.9 +/- 1.2)x 10(-12) exp[(510 +/- 20)/T]; k(2)(297 K)=(4.4 +/- 0.5)x 10(-11), k(2)(T)=(7.5 +/- 1.1)x 10(-12) exp[(520 +/- 30)/T]; and k(3)(297 K)=(4.4 +/- 0.7)x 10(-11), k(3)(T)=(9.7 +/- 1.5)x 10(-12) exp[(450 +/- 20)/T] for (E)-2-pentenal, (E)-2-hexenal and (E)-2-heptenal, respectively. The quoted uncertainties are 2sigma(95% confidence level) and include estimated systematic errors. Rate coefficients are compared with previously published room temperature values and the discrepancies are discussed. The atmospheric degradation of unsaturated aldehydes is also discussed.

Topics: Aldehydes; Chemical Phenomena; Chemistry, Physical; Hydroxyl Radical; Kinetics; Molecular Structure; Time Factors

In the present study, the aldehyde-induced pro-oxidative activity of xanthine oxidase was followed in an accelerated raw milk system using spin-trap electron spin resonance (ESR) spectroscopy. The aldehydes acetaldehyde, propanal, hexanal, trans-2-hexenal, trans-2-heptenal, trans-2-nonenal, and 3-methyl-2-butenal were all found to initiate radical reactions when added to milk. Formation of superoxide through aldehyde-induced xanthine oxidase activity is suggested as the initial reaction, as all tested aldehydes were shown to trigger superoxide formation in an ultrahigh temperature (UHT) milk model system with added xanthine oxidase. It was found that addition of aldehydes to milk initially increased the ascorbyl radical concentration with a subsequent decay due to ascorbate depletion, which renders the formation of superoxide in milk with added aldehyde. The present study shows for the first time potential acceleration of oxidative events in milk through aldehyde-induced xanthine oxidase activity.

Topics: Acetaldehyde; Aldehydes; Animals; Electron Spin Resonance Spectroscopy; Milk; Oxidants; Xanthine Oxidase

Five alk-2-enals--pent-2-enal, hex-2-enal, hept-2-enal, oct-2-enal and non-2-enal--produced by lipid peroxidation were tested for mutagenic activity in V79 Chinese hamster cells. At concentrations ranging from 0.003 to 0.3 mM all 5 alk-2-enals induced a dose-dependent increase in the frequency of 6-thioguanine-resistant mutants, and their mutagenic potency was found to increase with the length of the carbon chain. In contrast, only hept-2-enal produced a statistically significant increase in the number of mutations to ouabain resistance.

Topics: Aldehydes; Animals; Cell Line; Lipid Peroxidation; Mutagenicity Tests; Mutation