**1.7 Preventing flavor formation**

Purge-and-trap analysis of cucumber slurries' volatile ingredients in 2 percent reduced-salt salt brine before and after cucumber fermentation. Volatile components' comparison before and after fermentation led to the derivation that the main influence of fermentation on volatile flavors was to prohibit the enzymatic production of E, Z-2,6-nonadienal and 2-nonenal enzymes in cucumbers [34]. These aldehydes are the major ingredients in charge of cucumbers' fresh flavor [57]. Although, after a few days of cucumber fermentation, when tearing the tissue of cucumber, the pH descends low enough to deactivate the enzymes that forming these compounds. In fresh cucumber slurries, just benzaldehyde, ethyl benzene, and o-xylene were not found within the volatile ingredients characterized in the fermented cucumbers. Recently, the absence of flavor influence of volatile aldehydes is the main effect of the fermentation on flavor [35]. In fermented pickled cucumber brines, a low influence of volatility flavor compound was characterized. Adding of saturated salt to brine samples and heating to 50 °C, SPME (solid-phase microextraction) fiber sampling followed by GC-olfactometry resulted in the identification of a component with an odor close to that of the fermentation brine. The component with a fermentation brine odor was characterized as *trans*-4-hexenoic acid. The existence of cis-4-hexenoic acid was also tentatively characterized. A solution containing 25 ppm trans-4-hexenoic acid, 10 ppm phenyl ethyl alcohol, 0.65 percent lactic acid, 0.05 percent acetic acid, and 8 percent sodium chloride in a reconstitute experiment had an odor very similar to that of fermented cucumber brine. Lactic acid, acetic acid, and sodium chloride concentrations are acceptable for commercial brines after completing the fermentation. Adding of phenyl ethyl alcohol resulted in in a few enhancements in the matching odor. For that, the key component in the simulated brine solution was trans-4-hexenoic acid. The source of trans-4-hexenoic acid in fermentation brines is, unfortunately, not recognized.

**33**

**Author details**

Sarmad Ghazi Al-Shawi1

\* and Sadiq Jaafir Aziz Alneamah<sup>2</sup>

1 Food Science Department, Agriculture College, Basrah University, Basrah, Iraq

2 Food Science Department, Agriculture College, Kufa University, Al-Najaf, Iraq

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

\*Address all correspondence to: sarmadghazi@yahoo.com

provided the original work is properly cited.

*Cucumber Pickles and Fermentations*

*DOI: http://dx.doi.org/10.5772/intechopen.96052*

*Cucumber Pickles and Fermentations DOI: http://dx.doi.org/10.5772/intechopen.96052*

*Cucumber Economic Values and Its Cultivation and Breeding*

**1.7 Preventing flavor formation**

**Figure 3.**

*yeasts or LAB [56].*

Purge-and-trap analysis of cucumber slurries' volatile ingredients in 2 percent reduced-salt salt brine before and after cucumber fermentation. Volatile components' comparison before and after fermentation led to the derivation that the main influence of fermentation on volatile flavors was to prohibit the enzymatic production of E, Z-2,6-nonadienal and 2-nonenal enzymes in cucumbers [34]. These aldehydes are the major ingredients in charge of cucumbers' fresh flavor [57]. Although, after a few days of cucumber fermentation, when tearing the tissue of cucumber, the pH descends low enough to deactivate the enzymes that forming these compounds. In fresh cucumber slurries, just benzaldehyde, ethyl benzene, and o-xylene were not found within the volatile ingredients characterized in the fermented cucumbers. Recently, the absence of flavor influence of volatile aldehydes is the main effect of the fermentation on flavor [35]. In fermented pickled cucumber brines, a low influence of volatility flavor compound was characterized. Adding of saturated salt to brine samples and heating to 50 °C, SPME (solid-phase microextraction) fiber sampling followed by GC-olfactometry resulted in the identification of a component with an odor close to that of the fermentation brine. The component with a fermentation brine odor was characterized as *trans*-4-hexenoic acid. The existence of cis-4-hexenoic acid was also tentatively characterized. A solution containing 25 ppm trans-4-hexenoic acid, 10 ppm phenyl ethyl alcohol, 0.65 percent lactic acid, 0.05 percent acetic acid, and 8 percent sodium chloride in a reconstitute experiment had an odor very similar to that of fermented cucumber brine. Lactic acid, acetic acid, and sodium chloride concentrations are acceptable for commercial brines after completing the fermentation. Adding of phenyl ethyl alcohol resulted in in a few enhancements in the matching odor. For that, the key component in the simulated brine solution was trans-4-hexenoic acid. The source of trans-4-hexenoic

*Cucumber bloater defect caused by carbon dioxide microbiologically produced during fermentation by either* 

acid in fermentation brines is, unfortunately, not recognized.

**32**
