AbstractsBiology & Animal Science
Acetaldehyde and alcohol production in frozen snap beans and their relation to off-flavour formation.
| Institution: | McGill University |
|---|---|
| Department: | Department of Agriculture. |
| Degree: | MS. |
| Year: | 1961 |
| Keywords: | Horticulture. |
| Record ID: | 1504206 |
| Full text PDF: | http://digitool.library.mcgill.ca/thesisfile113395.pdf |
Abstract
Off-flavour development in raw or underblanched vegetables occurring as a result of an imbalance in the enzyme reactions was recognized early in the development of the frozen vegetable industry by Joslyn (1930), Tressler (1932) and Diehl and Berry (1933). Since then, numerous investigations have been carried out on various aspects of this problem but the reactions involved are still largely unknown. The investigators seem to agree that off-flavours are due to an enzymatic process because they do not develop in properly blanched vegetables.
