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The origin of off-odours in packaged rucola (Eruca sativa)
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0002-8796-9070
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2008 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 110, no 1, p. 96-105Article in journal (Refereed) Published
Abstract [en]

Rucola (Eruca sativa) was decontaminated and then reinoculated with selected microorganisms. The produce was then stored in three different atmospheres and at two temperatures. The accumulation of off-odours in the packaging headspace was analysed. A dozen compounds were detected by olfactometry but only dimethyl sulphide and dimethyl disulphide were considered to have a strong or moderate intensity. Thus, they were identified as the substances causing an unpleasant smell inside the bags. Inoculation with microorganisms resulted in higher production of off-odours. Samples inoculated with Pseudomonadaceae&Xanthamonadaceae were particularly potent in producing the two sulphides. The off-odour problem was much more prominent in samples that were kept in a packaging material that did not allow gas exchange resulting in oxygen levels below 1%. Higher levels of sulphides were detected at 8 °C than at 4 °C. © 2008 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2008. Vol. 110, no 1, p. 96-105
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8569DOI: 10.1016/j.foodchem.2008.01.063OAI: oai:DiVA.org:ri-8569DiVA, id: diva2:966441
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2023-06-08Bibliographically approved

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Nielsen, Tim

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