<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material components to lipid oxidation is the basis of selection criteria. It was determined that the content of unsaturated fatty acids in the lipid extract of watermelon, pumpkin, cucumbers is 30-40%, the ratio of linoleic and linolenic acids in fruit is different. The formation of diene conjugates and hydroperoxides, malondialdehyde after various processing treatment methods is shown. The efficiency of aroma restoration depends on the number of formed 9-, 13- hydroperoxides that serve as a substrate for aroma-forming enzymes. The antioxidant capacity and the oxidation-reduction potential of fresh fruits and fruits after cooking have been analyzed. These characteristics determine the fruit ability to repeated formation of aromatic components. It has been ascertained that gourds have sufficient potential to restore aroma by exogenous lipoxygenases.</p></abstract>

This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material components to lipid oxidation is the basis of selection criteria. It was determined that the content of unsaturated fatty acids in the lipid extract of watermelon, pumpkin, cucumbers is 30-40%, the ratio of linoleic and linolenic acids in fruit is different. The formation of diene conjugates and hydroperoxides, malondialdehyde after various processing treatment methods is shown. The efficiency of aroma restoration depends on the number of formed 9-, 13- hydroperoxides that serve as a substrate for aroma-forming enzymes. The antioxidant capacity and the oxidation-reduction potential of fresh fruits and fruits after cooking have been analyzed. These characteristics determine the fruit ability to repeated formation of aromatic components. It has been ascertained that gourds have sufficient potential to restore aroma by exogenous lipoxygenases.

New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Odessa National Academy of Food Technologies

Poltava University of Economics and Trade

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material...

New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Online veröffentlicht: 22. Dez. 2015

Seitenbereich: 15 - 26

DOI: https://doi.org/10.1515/aucft-2015-0011

Schlüsselwörter
flavor, oxidation, fatty acids, enzymes

© 2015 Anatoliy Bezysov et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Online veröffentlicht: 22. Dez. 2015

Seitenbereich: 15 - 26

DOI: https://doi.org/10.1515/aucft-2015-0011

Schlüsselwörterflavor, oxidation, fatty acids, enzymes

© 2015 Anatoliy Bezysov et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
flavor, oxidation, fatty acids, enzymes