The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh
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| Language: | English |
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The Ohio State University / OhioLINK
2012
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu13299415962021-08-03T06:04:48Z The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh Ties, Paige Food Science tomato lipoxygenase fatty acid SIFT-MS Ten different varieties of tomatoes were separated into peel and flesh and each portion was measured separately. Headspace volatiles were measured in real time using selected ion flow tube mass spectrometry (SIFT-MS). Lipoxygenase activity was measured using the adsorption of conjugated dienes formed by lipoxygenase. Lipid was extracted and fatty acids were quantified using a gas chromatograph. Volatiles were significantly greater in the peel than flesh when there was a significant difference. The lipoxygenase activity of the flesh and peel correlated with the volatiles produced by the lipoxygenase pathway. There was no correlation with the other volatiles, which are not dependent on lipid oxidation by lipoxygenase. The lipoxygenase activity, total fatty acid content, and linolenic acid of the peel was greater than the flesh, which is directly related to an increase in fresh, green volatiles. Addition of exogenous lipoxygenase had no effect on lipoxygenase derived volatiles formed in the peel and flesh. The addition of linoleic acid caused an increase in hexanal, 1-hexanol, and (E)-2-heptenal in the flesh and (E)-2-heptenal in the peel. Stored unrefrigerated peel had higher volatile concentrations whereas refrigerated peel had significantly lower concentration than Day 0. Storage decreased lipoxygenase activity in the unrefrigerated and refrigerated peel, but had no effect on the fatty acid content. Overall, linolenic acid was the most important to the formation of headspace volatiles, but lipoxygenase activity and unknown factors are also important. 2012-06-19 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596 http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
| collection |
NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Food Science tomato lipoxygenase fatty acid SIFT-MS |
| spellingShingle |
Food Science tomato lipoxygenase fatty acid SIFT-MS Ties, Paige The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh |
| author |
Ties, Paige |
| author_facet |
Ties, Paige |
| author_sort |
Ties, Paige |
| title |
The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh |
| title_short |
The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh |
| title_full |
The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh |
| title_fullStr |
The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh |
| title_full_unstemmed |
The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh |
| title_sort |
influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2012 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1329941596 |
| work_keys_str_mv |
AT tiespaige theinfluenceoflipidcontentandlipoxygenaseonflavorvolatilesinthetomatopeelandflesh AT tiespaige influenceoflipidcontentandlipoxygenaseonflavorvolatilesinthetomatopeelandflesh |
| _version_ |
1719430492561866752 |