Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation
| Autor: | Aurélie Bosser-DeRatuld, Jean-Marc Belin, Jean-Claude Lhuguenot, Yves Waché |
|---|---|
| Přispěvatelé: | Génie des Procédés Microbiologiques et Alimentaires (GPMA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Laboratoire de Microbioologie, Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon (ENSBANA), Génie des Procédés Microbiologiques et Alimentaires ( GPMA ), Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Laboratoire de Microbioologie, UMR INRA 1283 Ecole Nationale Supérieure de Biologie Appliquée à la. Nutrition et à l'Alimentation, Institut National de la Recherche Agronomique ( INRA ) |
| Jazyk: | angličtina |
| Rok vydání: | 2003 |
| Předmět: |
0106 biological sciences
MESH: Oxidation-Reduction medicine.medical_treatment Ionone 01 natural sciences MESH: Terpenes chemistry.chemical_compound Organic chemistry [INFO.INFO-BT]Computer Science [cs]/Biotechnology Flavor biology MESH : Volatilization Carotene food and beverages 04 agricultural and veterinary sciences MESH : Isomerism beta Carotene MESH : Odors 040401 food science MESH: beta Carotene MESH : beta Carotene Thermodynamics MESH: Thermodynamics MESH : Terpenes General Agricultural and Biological Sciences MESH: Fruit Oxidation-Reduction [ INFO.INFO-BT ] Computer Science [cs]/Biotechnology food.ingredient MESH : Norisoprenoids Odors Radical Dihydroactinidiolide MESH : Fruit Flowers 0404 agricultural biotechnology food Isomerism 010608 biotechnology medicine MESH: Isomerism [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology [ SDV.BBM ] Life Sciences [q-bio]/Biochemistry Molecular Biology Aroma MESH : Oxidation-Reduction MESH : Thermodynamics MESH: Odors MESH : Flowers Terpenes Food additive General Chemistry biology.organism_classification MESH: Flowers chemistry Fruit Odorants MESH: Volatilization MESH: Norisoprenoids Volatilization Norisoprenoids Cis–trans isomerism |
| Zdroj: | Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (7), pp.1984-7. ⟨10.1021/jf021000g⟩ Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (7), pp.1984-7. 〈10.1021/jf021000g〉 |
| ISSN: | 0021-8561 1520-5118 |
| DOI: | 10.1021/jf021000g⟩ |
| Popis: | International audience; beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-ionone, 5,6-epoxy-beta-ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of beta-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9-C10 bond. This study investigated the influence of cis/trans isomerism at the C9-C10 bond on the production of beta-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. beta-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-beta-carotene to ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds. |
| Databáze: | OpenAIRE |
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