Substancje naturalne powodujace gorzki smak warzyw

• Autorzy: Jacorzynski B
• Języki publikacji: PL

Słowa kluczowe

PL

sinigryna; zywnosc; Alternaria; glukobrassycyna; glukonapina; smakowitosc; warzywa; plesnie; glikoalkaloidy; glikozydy; progoitryna; zwiazki fenolowe; seskwiterpeny; smak gorzki; tomatyna; geosmina; alkaloidy; Fusarium; glukozynolany; zwiazki siarki

• Wydawca: -
• Czasopismo: Żywienie Człowieka i Metabolizm
• Rocznik: 1995
• Tom: 22
• Numer: 1
• Opis fizyczny: s.89-95,bibliogr.

Twórcy

autor

Jacorzynski B

• Instytut Zywnosci i Zywienia, 02-903 Warszawa, ul.Powsinska 61/63

Bibliografia

• 1. Acree T.E., Lee C.Y., Butts R.M., et al.: Geosmin, the earthy component of table beet odor. J. Agric. Food Chem., 1976, 24, 2, 430.
• 2. Atkin J.D., Shallenberger R.S.: Bitter carrots and apple storages. Farm Research 1959, 25, 3, 1.
• 3. Babic I., Amiot M.J., Nguyen-The C., et al.: Changes in phenolic content in fresh ready-to-use shredded carrots dirung storage. J.Food Sci., 1993, 58, 351.
• 4. Bibeau T.C., Clydesdale F.M., Sawyer F.M.: Glutamine as a predictive measurement in the quality assessment of processed carrot puree. J. Food Sci., 1974, 39, 365.
• 5. Carlton B.C., Peterson C.E., Tolbert N.E.: Effects of ethylene and oxygen on production of a bitter compound by carrot roots. Plant Physiol., 1961, 36, 5, 550.
• 6. Clydesdale F.M., Lin Y.D., Francis F.J.: Formation of 2- pyrrolidone-5-carboxylic acid from glutaminê during processing and storage of spinach puree. J. Food Sci., 1972, 37, 45.
• 7. Durkee A.B., Thiverge P.A.: Bound phenolic acids in Brassica and Sinapis oilseeds. J. Food Sci., 1975, 40, 820. - Fenwick G.R., Griffiths N.M.: The Identification of the goitrogen, (-)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L.var. gemmifera). Z. Lebensm. Unters. Forsch., 1981, 172, 90.
• 9. Fenwick G.R., Griffiths N.M., Heaney R.K.: Bitterness in brussels sprouts (Brassica oleracea L.var. gemmifera): The Role of glucosinolates and their breakdown products. J. Sci. Food Agric., 1983, 34, 73.
• 10. Fenwick G.R., Heaney R.K.: Glucosinolates and their brekdown products in Cruciferous crops, foods and feeding- stuffs. Food Chemistry 1983, 11, 249.
• 11. Hansen H., Rumpf G.: Storage of carrots (variety Nantaise): The influence of the storage atmosphere on flavour, decay and content of sucrose, glucose and fructose. Acta Horticulturae 1974, 1, 38, 321.
• 12. Herrmann K.: Uber Bitterstoffe in pflanzlichen Lebensmittel. Deutsch. Lebensm. Rundschau 1972, 68, 4, 105.
• 13. Herrmann K.: Übersicht über die Inhaltstoffe der Tomaten. Z. Lebensm. Unters. Forsch., 1979, 169, 3, 179.
• 14. Hermann K.: Vorkommen, Gehalte und Bedeutung von Inhaltstoffen des Obstes und Gemüses. VII Bitterstoffe. Ind. Obst.- u. Gemüseverwert., 1992, 77, 5, 170.
• 15. Ismail F., Valsey-Genser M., Fyfe B.: Bitterness and astrigency of sinapine and its components. J. Food Sci., 1981, 46, 1241.
• 16. Jacórzyński B.: Studia nad warunkami powstawania kwasu pirolidonokarboksylowego (PCA) podczas produkcji i składowania soku pomidorowego. Praca dokt., Warszawa 1971.
• 17. Kajderowicz-Jarosińska D.: Zawartość tomatyny w owocach pomidorów w różnych stadiach ich dojrzewania. Acta Agraria et Silvestria, Ser. Roi., 1965, 5, 3.
• 18. Kibler R., Lang H., Ziegler W.: Einfluss kuchentechnischer Massnahmen auf den Solaningehalt grüner Tomatenfrüchte. Deutsch. Lebensm. Rundschau 1985, 81, 4, 111.
• 19. Kraxner U., Fritz D., Wünsch A.: Bitterkeit in Meerrettich. Ind. Obst- u. Gemüseverwert., 1987, 72, 3, 103.
• 20. Lang K.: Die ernährungsphysiologische Bedeutung unerwünschter pflanzeneigener Stoffe in natürlichen Lebensmitteln pflanzlicher Herkunft. Ernährungs-Umschau 1976, 23, 6, 239.
• 21. Leclercq E., Hageman G.J.: Release of inulin by enzymatic liquefaction of chicory roots. Food Chemistry 1985, 18, 131.
• 22. Leclercq E., Metjes J.J.: Release of sesquiterpene lactones by enzymatic liquefaction of chicory roots. Z. Lebensmit. Untersuch. Forsch., 1985, 181, 6, 475.
• 23. Leclercq E., Voragen A.G.J., Brugging L.M., et al.: Effect of light, solvents and commercial enzymes on the solubility and stability of sesquiterpene lactones. Z. Lebensmitt. Untersuch. Forsch., 1988, 187, 5, 440.
• 24. Petró-Turza M.: Flavour of tomato and tomato products. Food Reviews International 1986-87, 2, 3, 309.
• 25. Phan C.T., Hsu H., Sarkar S.K.: Physical and chemical changes occuring in the carrot root during storage. Can J. Plant Sci., 1973, 53, 635.
• 26. Phan C.T.: Biochemical studies on the development of bitterness in stored carrots. Acta Horticulturae 1974, 1, 38, 309.
• 27. Price K.R., DuPont M.S., Shepherd R., et al.: Relationship between the chemical and sensory properties of exotic salad crops-coloured letuce (Lactuca sativa) and chicory (Ci- chorium intybus). J. Sci. Food Agric., 1990, 53, 185.
• 28. Roddick J.G.: The Steroidal glycoalkaloid a-tomatine. Phytochemistry 1974, 13, 1, 9.
• 29. Seifert R.M., Buttery R.G.: Characterization of some previously unidentified sesquiterpenes in carrot roots. J. Agric. Food Chem., 1978, 26, 1, 181.
• 30. Shallenberger R.S., Pallesen H.R., Moyer J.C.: Formation of pyrrolidonecarboxylic acid during the production of beet puree. Food Technol., 1959, 13, 2, 92.
• 31. Skorikova J.G., Netschaewa T., Poletaeva N., et al.: Untersuchung der Bitterstoffe von Tomaten. Ernahrung/Nutrition 1985, 9, 7, 459.
• 32. Śimekovä E., Horčin V.: Determinarion of solanine in tomato cultivars. J. Food Sci. 1980, 45, 386.
• 33. Tyler L.D., Acree T.E., Nelson R.R., et al: Determination of geosmin in beet juice by gas chromatography. J. Agric. Food Chem., 1978, 26, 3, 774.
• 34. Van Beek T.A., Maas P., King B.M., et al.: Bitter sesquiterpene lactones from chicory roots. J. Agric. Food Chem., 1990, 38, 1035.
• 35. Wright D.H., Harris N.D.: Effect of nitrogen and potassium fertilization on tomato flavor. J. Agric. Food Chem., 1985, 33, 355.
• 36. Wünsch A.: Freie Aminosäuren und Proteinaminosäuren in Blatt-, Wurzelgemüsen und Kartoffeln. Landwirtsch. Forsch., 1975, 28, 4, 345.