Abstract
The aroma compounds in broccoli stored in different modified atmospheres were studied. The packaging materials used were oriented polypropylene (OPP), poly(vinyl chloride) (PVC), and low-density polyethylene (LDPE) containing an ethylene-absorbing sachet. All samples were stored for either 1 week at a constant temperature of 10 degrees C or for 3 days at 4 degrees C, followed by 4 days at 10 degrees C. The atmospheres that developed inside the packaging materials differed significantly. The broccoli samples were analyzed raw and after cooking, with regard to volatile compounds, using gas-phase (headspace) extraction followed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), hexanal, 3-cis-hexen-1-ol, nonanal, ethanol, and a group of thiocyanates were selected for a detailed study because these compounds cause off-odor and can be used as indicators of stress. Significant differences were found in the aroma profiles of the broccoli samples relative to the packaging materials used for storage. Storage in OPP (14% O(2), 10.5% CO(2)) resulted in most of the off-odors, while storage in LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2)) was found to maintain the concentration of DMS, DMDS, and DMTS during storage. Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur.
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Claims 7
Claim · model-written summary
Storage of broccoli in OPP packaging resulted in most of the off-odors.
- Taxon
- Broccoli
Brassica oleracea var. italicat0 - Treatment
- Storage in OPP (14% O(2), 10.5% CO(2))e0
- Outcome
- off-odorse0
- Direction
- increaseinferrede0
- Comparator
- LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2))e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e0“Storage in OPP (14% O(2), 10.5% CO(2)) resulted in most of the off-odors”
e1“while storage in LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2)) was found to maintain the concentration of DMS, DMDS, and DMTS during storage”
Claim · model-written summary
Storage of broccoli in LDPE packaging maintained the concentration of DMS, DMDS and DMTS during storage.
- Taxon
- BroccoliBrassica oleracea var. italicat0
- Treatment
- storage in LDPE (6% O(2), 7% CO(2))e1
- Outcome
- concentration of DMS, DMDS, and DMTSe1
- Direction
- no_changeinferrede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e1“while storage in LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2)) was found to maintain the concentration of DMS, DMDS, and DMTS during storage”
Claim · model-written summary
Storage of broccoli in PVC packaging maintained the concentration of DMS, DMDS and DMTS during storage.
- Taxon
- BroccoliBrassica oleracea var. italicat0
- Treatment
- PVC (17.9% O(2), 4% CO(2))e1
- Outcome
- concentration of DMS, DMDS, and DMTSe1
- Direction
- no_changeinferrede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e1“while storage in LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2)) was found to maintain the concentration of DMS, DMDS, and DMTS during storage”
Claim · model-written summary
Heat treatment increased the content of aroma compounds in broccoli.
- Taxon
- BroccoliBrassica oleracea var. italicat0
- Treatment
- Heat treatmente3
- Outcome
- content of aroma compoundse3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e3“Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur”
Claim · model-written summary
Heat treatment increased the number of sulfur-containing compounds in broccoli.
- Taxon
- BroccoliBrassica oleracea var. italicat0
- Treatment
- Heat treatmente3
- Outcome
- number of compounds containing sulfure3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e3“Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur”
Claim · model-written summary
Aroma profiles of broccoli differed significantly between packaging materials used for storage.
- Taxon
- BroccoliBrassica oleracea var. italicat0
- Treatment
- packaging materialse2
- Outcome
- aroma profilese2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e2“Significant differences were found in the aroma profiles of the broccoli samples relative to the packaging materials used for storage”
Claim · model-written summary
Atmospheres developed inside the different packaging materials differed significantly.
- Taxon
- BroccoliBrassica oleracea var. italicat0
- Outcome
- atmospherese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Aroma Compounds in Broccoli”
e4“The atmospheres that developed inside the packaging materials differed significantly”
The same questions in other papers
storage · molecular: metabolites · Brassica oleracea (wild cabbage)Positive and negative results
9 papers in the same direction as this paper · 3 in the opposite direction
- negative
- no effect
- negative
9 papers more in this group
See all 13 papers →co2 · molecular: metabolites · Brassica oleracea (wild cabbage)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.