Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin.

Autor: Bauersachs E; Technical University of Munich, TUM School of Natural Sciences, Department of Chemistry, Lichtenbergstraße 4, 85748 Garching, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany. Electronic address: e.bauersachs.leibniz-lsb@tum.de., Walser V; Technical University of Munich, TUM School of Life Sciences, Chair of Food Chemistry and Molecular Sensory Science, Lise-Meitner-Straße 34, 85354 Freising, Germany. Electronic address: veronika.walser@tum.de., Reglitz K; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany. Electronic address: k.reglitz.leibniz-lsb@tum.de., Dawid C; Technical University of Munich, TUM School of Life Sciences, Chair of Food Chemistry and Molecular Sensory Science, Lise-Meitner-Straße 34, 85354 Freising, Germany; Technical University of Munich, TUM School of Life Sciences, Professorship of Functional Phytometabolomics, Lise-Meitner-Straße 34, 85354 Freising, Germany. Electronic address: corinna.dawid@tum.de., Steinhaus M; Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany. Electronic address: martin.steinhaus@tum.de.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 138252. Date of Electronic Publication: 2023 Dec 23.
DOI: 10.1016/j.foodchem.2023.138252
Abstrakt: A balanced flavor is a major quality attribute of orange juice. Formation of 4-vinylguaiacol during storage can lead to an undesirable clove-like off-flavor. However, clove-like off-flavors were occasionally reported despite low 4-vinylguaiacol concentrations, suggesting an alternative molecular background. Application of gas chromatography-olfactometry and aroma extract dilution analysis to an orange juice with a pronounced clove-like off-flavor resulted in the identification of 5-vinylguaiacol. The compound showed the same odor as 4-vinylguaiacol, but was previously unknown in orange juice. In five of six commercial orange juices with clove-like off-flavors, 5-vinylguaiacol was even more odor-active than 4-vinylguaiacol. Spiking and model studies suggested that 5-vinylguaiacol is formed during pasteurization from the natural orange juice component hesperidin and residual peracetic acid used as cleaning agent by a Baeyer-Villiger oxidation. An activity-guided screening approach confirmed the role of hesperidin as 5-vinylguaiacol precursor. In conclusion, peracetic acid should no longer be used in orange juice processing plants.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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