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Volatile constituents and sensory quality of cooked broccoli florets after aerobic and anaerobic storage.

Author(s) : HANSEN M., OLSEN C. E., POLL L., CANTWELL M. I.

Type of article: Periodical article

Summary

Green colour was retained under nitrogen and no flow, but these conditions led to increased sour and sulfurous odours in the fresh product. Concentrations of ethanol, 3-hydroxy-2-butanone and 2,3-butanediol increased and concentrations of C5-C7 aldehydes and alcohols decreased in the cooked broccoli which had been stored fresh under nitrogen or no flow. Sensory analysis of cooked broccoli indicated a preference for the freshly harvested and air-stored broccoli. This was associated with a high score for green peapod, hay and cauliflower and a low score for sour and smoked cheese descriptors. Samples stored under no flow conditions showed the opposite results for these same descriptors.

Details

  • Original title: Volatile constituents and sensory quality of cooked broccoli florets after aerobic and anaerobic storage.
  • Record ID : 1995-2997
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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