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HEAT‐INDUCED OFF‐FLAVOR IN AVOCADO FLESH
Author(s) -
BATES ROBERT P.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00962.x
Subject(s) - silicic acid , chemistry , flavor , chromatography , taste , flesh , column chromatography , umami , thin layer chromatography , ethanol , wax , food science , biochemistry , organic chemistry
SUMMARY— The off‐flavor induced in the Fuerte avocado by heating at 100°C for 20 min has been examined. Isolates which exhibited off‐flavor were obtained by ethanol extraction of freeze‐dried avocado puree. The ether‐soluble portion of these extracts was separated by silicic acid column chromatography and thin‐layer chromatography. The presence of off‐taste in individual fractions was determined by a quantitative taste assay using ethanol‐extracted pulp or filter paper as taste medium. Fraction II from a silicic acid column possessed the most dominant off‐taste and represented 0.6% of the original avocado flesh. It was a mixture which varied in polarity between that of neutral lipid and phospholipid. Separation of Fraction II by TLC showed the presence of at least 12 components. Separation of the analogous fraction from unheated control samples showed the presence of the same components in similar amounts. Only pheophytins a and b, which were formed by heating, ware missing from the control. Attempts to isolate further by TLC and to characterize substances responsible for off‐taste resulted in a significant reduction in off‐taste intensity of heat‐treated isolates as well as the appearance of similar off‐taste in the analogous control. The attenuation is partially accounted for by a synergistic effect involving separated zones from the chromatogram. The over‐all off‐flavor involved most isolates, though substances responsible were present in quantities undetected by chromatographic techniques