This research was supported and approved for publication by the Arkansas Agricultural Experiment Station, Division of Agriculture in Fayetteville, Ark. The authors gratefully acknowledge contributions of supplies provided by Dean Pickle & Specialty Products Co. in Atkins, Ark., and J. L. DeGraffenreid & Sons in Springfield, Mo., and financial support provided by Pickle Packers International, Inc. in St. Charles, Ill.
Production and Stability of (E, Z)-2, 6-Nonadienal, the Major Flavor Volatile of Cucumbers
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 2, pages 357–361, March 2001
How to Cite
Buescher, R.H. and Buescher, R.W. (2001), Production and Stability of (E, Z)-2, 6-Nonadienal, the Major Flavor Volatile of Cucumbers. Journal of Food Science, 66: 357–361. doi: 10.1111/j.1365-2621.2001.tb11346.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20000247
- cucumber flavor volatile;
- pickling cucumbers
ABSTRACT: Factors affecting the production and stability of (E, Z) -2, 6-nonadienal (NDE) from pickling cucumbers were examined. Production capability was rapidly destroyed in tissues exposed to freezing, fermentation or processing conditions. Lower concentrations were produced by exocarp tissues than mesocarp or endocarp tissues, which probably accounted for an almost linear relationship between fruit size and NDE production. NDE production was reduced by acidification, enhanced by linolenic acid, and unaffected by other unsaturated fatty acids NaCl or CaCl2. E-2-nonenal production was suppressed when NDE production was increased by linolenic acid. NDE was unstable in filtrates of homogenized tissues. Its stability was substantially improved by acidifying to pH 2 and unaffected by CaNa2EDTA. Extraction and concentration by vacuum distillation further enhanced stability. Loss of NDE in distillates averaged 0.3%/d during storage at 5 °C.