Volatile Compounds in Cucumbers Fermented in Low-Salt Conditions

Zhou, A; McFeeters, Roger F.

doi:10.1021/jf9704726

Cited by 35 publications

(27 citation statements)

References 14 publications

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“…Further manual inspection of the data and comparison with retention indices reported in the literature resulted in the identification of 137 volatile compounds in fermented cucumber brine (Table 3). Comparison of these metabolites with previously reported volatile compounds in fermented cucumber brines (Zhou and McFeeters 1998; Marsili and Miller 2000) indicated that this method may be more sensitive in the detection of plant terpenoids, esters, alcohols, highly volatile aldehydes, and light hydrocarbons as greater numbers of these compounds were found in the present study. Several volatile compounds previously identified in fermented cucumber brines using 1D GC‐MS on nonpolar columns were also found in this study, including butanol, pentanol, hexanol, octanol, 2‐pentanol, 2‐heptanol, 2‐ethyl‐1‐hexanol, eucalyptol, α‐terpineol, phenylethyl alcohol, hexanal, nonanal, 2‐heptenal, benzaldehyde, acetone, acetic acid, butanoic acid, hexanoic acid, linalool oxide, 2‐methoxy‐3‐(1‐methylethyl) pyrazine, and dimethyl disulfide (Zhou and McFeeters 1998; Marsili and Miller 2000).…”

Section: Resultssupporting

confidence: 75%

Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2‐Dimensional Gas Chromatography‐Time‐of‐Flight Mass Spectrometry (GC×GC‐TOFMS)

Johanningsmeier¹,

McFeeters²

2010

Journal of Food Science

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A nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) method was developed for the analysis of fermented cucumber volatiles before and after anaerobic spoilage. Volatile compounds extracted by solid-phase microextraction were separated on a polyethylene glycol 1st-dimension column and 14% cyanopropylphenyl 2nd-dimension column. Among 314 components detected in fermented cucumber brine, 199 had peak areas with coefficients of variation below 30%. Peak identifications established by mass spectral library matching were 92% accurate based on 63 authentic standards. Analysis of variance of analytes' log peak areas revealed 33 metabolites changed in concentration after spoilage (P < 0.05), including increases in acetic, propanoic, and butyric acids, n-propyl acetate, several alcohols, and a decrease in furfural. GC×GC-TOFMS with a nontargeted, semi-automated approach to data analysis made possible the separation, identification, and determination of differences in polar volatile components, facilitating the discovery of several metabolites related to fermented cucumber spoilage. Practical Application: An optimized method for the chemical analysis of volatile food components is described and applied to the profiling of volatile compounds in fermented cucumbers, resulting in the identification of 137 components, many of which are being reported for the first time in fermented cucumbers. This nontargeted GC×GC-TOFMS method and inclusive data analysis platform facilitated the discovery of several metabolites that were formed or utilized during anaerobic spoilage of fermented cucumbers. Further study of these metabolites will enhance our ability to understand and potentially control the metabolism of spoilage bacteria that can degrade lactic acid under the restrictive environmental conditions present in fermented cucumbers.

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Section: Resultssupporting

confidence: 75%

Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2‐Dimensional Gas Chromatography‐Time‐of‐Flight Mass Spectrometry (GC×GC‐TOFMS)

Johanningsmeier¹,

McFeeters²

2010

Journal of Food Science

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“…(Z)-6-nonenal (Z6-9:al), (Z)-6-nonen-1-ol (Z6-9:1-ol), nonanal (9:al), and 1-nonanol (9:1-ol)], in a rotating outdoor olfactometer (Experiment 3). Different letters represent significant differences (P<0.05) between the mean numbers of flies caught (ANOVA, followed by Tukey's HSD) and Wasternack 2002), and have been found previously in both fresh and fermented cucumbers (Kemp et al 1974;Zhou and McFeeters 1998). The predominant volatile isolated from fresh blended cucumber is E2Z6-9:al, which is also the most important compound in producing the characteristic cucumber smell perceived by humans (Forss et al 1962;Schieberle et al 1990).…”

Section: Discussionmentioning

confidence: 56%

Cucumber Volatile Blend Attractive to Female Melon Fly, Bactrocera cucurbitae (Coquillett)

Siderhurst

Jang

2010

J Chem Ecol

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The melon fly, Bactrocera cucurbitae (Coquillett), is a serious crop pest throughout the Asia Pacific sub-continent and Southeast Asia, causing damage to tree fruits, cucurbits, and related crops. Attractants for female melon flies are of particular interest as they could be used in control tactics to reduce pest levels. Previous work has shown that freshly sliced cucumbers are attractive to female melon flies, but the compounds responsible for this attraction were not identified. The objective of the present study was to create a synthetic lure for female B. cucurbitae based on its close association with Cucurbitaceae. Coupled gas chromatography-electroantennogram detection (GC-EAD) analysis of fresh and aged puréed cucumbers identified 31 compounds that were detected by females. Compounds that elicited EAD responses initially were screened as single components in glass McPhail traps in outdoor rotating olfactometer experiments. Four criteria were used to select compounds for testing in blends: a) strength of EAD response elicited; b) amount of compound present; c) relative attractiveness of a single compound; and d) compound novelty to Cucurbitaceae. Several synthetic blends attracted significant numbers of females in outdoor rotating olfactometer experiments; a nine-component blend (lure #7) was the most attractive. Field captures of female B. cucurbitae in traps baited with lure #7 were twice those in traps baited with Solulys protein bait. Besides having a female-biased attraction, this lure may have several advantages over protein baits: it can be used with a dry trap, is long lasting, and it captured low numbers of non-target species. Possible applications of this lure include trapping (for detection and/or monitoring/delimitation) and control/eradication (e.g., mass trapping, attract-and-kill, or as an attractant for existing protein insecticide bait sprays such as GF-120).

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“…The odor threshold for (E,Z)-2,6-nonadienal has been estimated to be 0.01 ppb (5), whereas the threshold for (E)-2-nonenal is somewhat higher at about 0.08 ppb (6). These extremely low thresholds are several 100,000-fold lower than the amount present when fresh cucumbers are blended (7,8). The olfactory sense has trouble accommodating a 100-fold difference between the threshold and the concentration which saturates the receptor (9).…”

Section: Introductionmentioning

confidence: 95%

Fresh Cucumber Flavor in Refrigerated Pickles: Comparison of Sensory and Instrumental Analysis

Palma-Harris

McFeeters

Fleming

2002

J. Agric. Food Chem.

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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.

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Volatile Compounds in Cucumbers Fermented in Low-Salt Conditions

Cited by 35 publications

References 14 publications

Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2‐Dimensional Gas Chromatography‐Time‐of‐Flight Mass Spectrometry (GC×GC‐TOFMS)

Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2‐Dimensional Gas Chromatography‐Time‐of‐Flight Mass Spectrometry (GC×GC‐TOFMS)

Cucumber Volatile Blend Attractive to Female Melon Fly, Bactrocera cucurbitae (Coquillett)

Fresh Cucumber Flavor in Refrigerated Pickles: Comparison of Sensory and Instrumental Analysis

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