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THE FLAVOR VOLATILES OF DEHYDRATED CABBAGE
Author(s) -
MacLEOD A. J.,
MacLEOD GLESNI
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.tb01984.x
Subject(s) - flavor , chemistry , allyl isothiocyanate , cyanide , isothiocyanate , food science , gas chromatography , chromatography , organic chemistry
SUMMARY– Using previously described sampling techniques, the flavor volatiles of a number of dehydrated cabbage samples were collected and then analyzed by gas chromatography. Quantitative measurements were made of the individual components and results compared with those for fresh cabbage. Many differences were observed, in general indicating the poor nature of the preserved product as a substitute for the fresh vegetable. In particular allyl cyanide (3‐butene nitrite) was much increased in the dehydrated samples, whereas the important allyl isothiocyanate was virtually lost altogether. Keeping qualities of the dehydrated samples were also investigated.