Effect of modified atmosphere packaging and temperature abuse on flavor related volatile compounds of rocket leaves (Diplotaxis tenuifolia L.
The effect of storage conditions on flavor related volatile composition of wild rocket (Diplotaxis tenuifolia) was investigated on Modified Atmosphere packed (MAP) leaves stored under isothermal and non isothermal conditions. In a first experiment the effect of MAP was compared to the storage in air at 5 degC; a second experiment aimed to study the effect of non isothermal conditions, with two temperature abuses (at 13 degC for 24 h) during a 5 degC. Twenty four volatiles were detected, including C6, C5, isothiocyanate, lipid derived and sulfur compounds. In the first experiment, MAP stored rocket showed a slower loss of typical flavour volatiles (thiocyanates and isothiocyanates) and a slower production of off flavors until 6 days of storage, compared to leaves stored in air. After this time, dimethyl sulfide and acetaldehyde dramatically increased in MAP stored rocket samples. In the second experiment, samples stored under non isothermal conditions showed lower O2 and higher CO2 concentrations than samples stored under isothermal conditions. Rocket leaves stored under non isothermal conditions showed an increased production of volatiles responsible of off flavors (acetaldehyde and dimethyl sulfide) following temperature abuse comparing to storage in isothermal condition. Thus, dimethyl sulfide and acetaldehyde could be effective markers for tracking the effect of temperature fluctuations on rocket during storage.
Journal of Food Science and Technology