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Volatile Compounds in Cucumbers Fermented in Low-Salt Conditions

1998; American Chemical Society; Volume: 46; Issue: 6 Linguagem: Inglês

10.1021/jf9704726

1520-5118

A. Zhou, Roger F. McFeeters,

Meat and Animal Product Quality

Volatile compounds present in cucumbers fermented in 2% salt were analyzed using purge and trap concentration followed by GC-MS. Thirty-seven volatile compounds were identified from over 100 peaks detected using GC-MS. Most of the identified compounds did not change during fermentation. However, the ability of disrupted cucumber tissue to produce (E,Z)-2,6-nonadienal and 2-nonenal, the two most important volatiles in fresh cucumber odor, decreased during fermentation. In addition, linalool increased to levels several times its odor threshold during the first 10 days of fermentation. Keywords: Cucumis sativus; gas chromatography; mass spectrometry; Lactobacillus plantarum; Cucurbitaceae