Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations of (E,Z)-2,6-nonadienal and (E)-2-nonenal generated were over 10(5)-fold greater than the threshold levels, it was possible for a sensory panel to consistently detect differences in the intensity of fresh cucumber flavor, provided the pH difference between samples was 1 unit or greater. The presence of spices did not interfere with the ability of panelists to detect differences in fresh flavor intensity. There was a linear correlation between sensory scores and the amount of (E,Z)-2,6-nonadienal produced by cucumbers equilibrated at different pH levels.
Palma-Harris
Cheryl
C
Agricultural Research Service, U.S. Department of Agriculture, and North Carolina State University, Raleigh, North Carolina 27695-7624, USA.
McFeeters
Roger F
RF
Fleming
Henry P
HP
D000447:Aldehydes / Q000032:analysis; D003080:Cold Temperature; D018553:Cucumis sativus / Q000737:chemistry*; D005519:Food Preservation; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009812:Odorants; D013649:Taste; D013997:Time Factors
D000447:Aldehydes; C013166:2-nonenal; C097196:2,6-nonadienal