Nielsen Tim, Bergström Birgitta, Borch Elisabeth
SIK - The Swedish Institute for Food and Biotechnology, Ideon, 223 70 Lund, Sweden.
SIK - The Swedish Institute for Food and Biotechnology, P.O. Box 5401, 402 29 Gothenburg, Sweden.
Food Chem. 2008 Sep 1;110(1):96-105. doi: 10.1016/j.foodchem.2008.01.063. Epub 2008 Feb 7.
Rucola (Eruca sativa) was decontaminated and then reinoculated with selected microorganisms. The produce was then stored in three different atmospheres and at two temperatures. The accumulation of off-odours in the packaging headspace was analysed. A dozen compounds were detected by olfactometry but only dimethyl sulphide and dimethyl disulphide were considered to have a strong or moderate intensity. Thus, they were identified as the substances causing an unpleasant smell inside the bags. Inoculation with microorganisms resulted in higher production of off-odours. Samples inoculated with Pseudomonadaceae&Xanthamonadaceae were particularly potent in producing the two sulphides. The off-odour problem was much more prominent in samples that were kept in a packaging material that did not allow gas exchange resulting in oxygen levels below 1%. Higher levels of sulphides were detected at 8°C than at 4°C.
芝麻菜（芝麻菜）经过去污处理，然后接种选定的微生物。然后将农产品储存在三种不同的气氛和两种温度下。分析了包装顶部空间中异味的积累情况。通过嗅觉测量法检测到了十几种化合物，但只有二甲基硫和二甲基二硫被认为具有强烈或中等强度。因此，它们被确定为导致袋子内产生难闻气味的物质。接种微生物会导致更多异味产生。接种假单胞菌科和黄单胞菌科的样品在产生这两种硫化物方面特别有效。在不允许气体交换导致氧气水平低于1%的包装材料中保存的样品中，异味问题更为突出。在8°C时检测到的硫化物水平高于4°C时。
