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J Agric Food Chem. 2002 Aug 14;50(17):4875-7.

Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

Author information

1
Agricultural Research Service, U.S. Department of Agriculture, and North Carolina State University, Raleigh, North Carolina 27695-7624, USA.

Abstract

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.

PMID:
12166974
[Indexed for MEDLINE]

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