Factors Influencing the Formation of Medicinal Off-Flavor from Ascorbic Acid and α,β-Unsaturated Aldehydes
Autor: | Akira Fujita, Hiroshi Fujimoto, Kensuke Sakamaki, Yasutaka Ohkubo, Susumu Ishizaki |
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Rok vydání: | 2012 |
Předmět: | |
Zdroj: | Journal of Agricultural and Food Chemistry. 60:12428-12434 |
ISSN: | 1520-5118 0021-8561 |
DOI: | 10.1021/jf3044499 |
Popis: | In a previous study, the formation and formation pathway of 6-propylbenzofuran-7-ol as an off-flavor compound formed from ascorbic acid and (E)-hex-2-enal in a test apple beverage were investigated. In the present study, elucidating the pH, temperature, and (E)-hex-2-enal and ascorbic acid concentrations that lead to the generation of 6-propylbenzofuran-7-ol in various model solutions was performed. The quantities of 6-propylbenzofuran-7-ol generated in model solutions increased when the initial concentrations of (E)-hex-2-enal and ascorbic acid increased, and linear correlations between the quantities and concentrations were observed. The quantity of 6-propylbenzofuran-7-ol steadily rose in step with pH from pH 2.24, peaked at pH 3.73, and steadily decreased in step with pH to pH 4.24. The quantity of 6-propylbenzofuran-7-ol increased sharply as the storage temperature rose. Meanwhile, no 6-propylbenzofuran-7-ol was produced when short-duration heating processes such as heat sterilization were applied. These results will allow to us prevent the occurrence of off-flavor by regulating the initial pH, storage temperature, and (E)-hex-2-enal and ascorbic acid concentrations. Reactions with ascorbic acid and other α,β-unsaturated aldehydes were also investigated, and it was confirmed that corresponding 6-alkylbenzofuran-7-ols were formed. |
Databáze: | OpenAIRE |
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