嫌気条件下でのカットキャベツの異臭に及ぼす二酸化炭素の影響

概要

論文の詳細を見る
The off-flavor of shredded cabbage was investigated under anaerobic conditions using nitrogen. At the same time, the effect of carbon dioxide on the off-flavor of shredded cabbage under the same conditions was investigated. The shredded cabbage was stored at 5°C in a closed bottle in the dark, and the headspace gas was analyzed. The main offen-sive odorous compounds were acetaldehyde, ethanol, dimethyl disulfide and methanethiol. Under 20% carbon dioxide and 80% nitrogen condition, the total concentration of acetaldehyde and ethanol increased. On the other hand, carbon dioxide retarded the dimethyl disulfide and methanethiol productions. Under 20% carbon dioxide condition, a 65-85% inhibition of methanethiol production was observed.