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Heat-induced compounds in strawberries

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https://ir.library.oregonstate.edu/concern/graduate_projects/t435gn861

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  • Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acet­aldehyde, none of the heat-induced compounds were detected in unheated, pureed strawberries. Com­pound identification was based on gas chroma­tographic retention time, reactivity with specific reagents, and mass spectrometry. Low-boiling components were separated and quantitated directly from a sample of puree by an on-column trapping gas chromatographic procedure. High-boiling com­ponents were isolated from the puree by low-tem­perature (<30° C.) vacuum steam distillation. The aqueous distillate was extracted, and the extract concentrated prior to gas chromatographic-mass spectral analysis. The concentrations of dimethyl sulfide, acetaldehyde, and isobutyraldehyde deter­mined in heated strawberry puree are in excess of published flavor threshold values.
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  • This investigation was supported by a National Defense Education Act Title IV Fellowship to the senior author.
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  • PDF derivatives scanned at 48 RGB, 600 dpi (black and white) using VueScan 9.7.99 with textual OCR on a Canon DR-9080C.
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  • On envelope: "Paper in lieu of thesis for M.S. degree 1968. Jerry L. Sloan"
  • Published paper and MS versions.

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