Abstract
The volatiles developed from dehydrated onion during rehydration with water or 1g/l cysteine solution were trapped on a porous polymer, Tenax-GC, and analyzed by an on-column entrainment gas chromatography procedure. Rehydration temperatures of 22 and 40°C, and four “sampling-trapping” times were investigated. Samples rehydrated with cysteine solution generally gave less total volatiles when the sampling-trapping period was 15, 30 and 60min and more after 2 hours than water rehydrated samples. Propionaldehyde, 1-propanol and 1-propanethiol contents were always higher in samples rehydrated with water. The plausible reactions responsible for the observed effect of cysteine are discussed.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
