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Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

Maria Koutidou1, Tara Grauwet2, Ann Van Loey2

  • 1Unilever R&D, Olivier Van Noortlaan 120, NL-3130AC Vlaardingen, The Netherlands; Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium.

Food Chemistry
|September 25, 2016
PubMed

Keywords:
(E)-2-Heptenal (PubChem CID: 5283316)(E)-2-Hexenal (PubChem CID: 5281168)(Z)-3-Hexen-1-ol (PubChem CID: 5281167)1-Pentanol (PubChem CID: 6276)6-Methylhept-5-en-2-one (PubChem CID: 9862)BroccoliDimethyl disulfide (PubChem CID: 12232)Dimethyl trisulfide (PubChem CID: 19310)GC–MS fingerprintingHexanal (PubChem CID: 6184)MicrostructureNonanal (PubChem CID: 31289)Octanal (PubChem CID: 454)Off-flavour formationVegetable processing

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