CONTRIBUTION OF PHOSPHOLIPIDS TO HEADSPACE VOLATILES DURING STORAGE OF PECANS

被引：11
作者：
ERICKSON, MC
机构：
[1] Department of Food Science and Technology, Food Safety and Quality Enhancement Laboratory, University of Georgia, Agricultural Experiment Station, Griffin, Georgia
来源：
JOURNAL OF FOOD QUALITY | 1993年 / 16卷 / 01期
关键词：
D O I：
10.1111/j.1745-4557.1993.tb00096.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The relationship between headspace volatiles and lipid class fatty acid composition was investigated in pecans subjected to room temperature storage for 8 months. During early stages of storage, pentanal predominated in the pecan headspace, whereas at later stages hexanal predominated. Quantities of triacylglycerols recovered from pecans did not change significantly during storage, whereas a decrease in phospholipid content and an increase in free fatty acid content were seen. While losses of polyunsaturated fatty acids (PUFA) in triacylglycerols and free fatty acids only occurred during the last month of storage, PUFA losses were recorded in the phospholipid fraction by 5 months. Based on a strong negative correlation (R = - 0. 98) between hexanal and its precursor fatty acid (18:2) in phospholipids, the results suggested that membrane lipids would be a primary site of attack during the early stages of oxidation. Future studies with oilseeds, such as pecans, should therefore examine the possibility that variations in phospholipid fatty acid composition could explain cultivar differences in storage stability.
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页码：13 / 24
页数：12
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