3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) Causing an Off-Flavor: Elucidation of Its Formation Pathways during Storage of Citrus Soft Drinks
| Autor: | Wilfried Schwab, Birgit Gutsche, R. Hübscher, Thorsten König, M. Hartl, Peter Schreier |
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| Rok vydání: | 1999 |
| Předmět: |
Carbon Isotopes
Citrus Taste Ethanol Molecular Structure Stereochemistry Food preservation Ascorbic Acid General Chemistry Deuterium Ascorbic acid Gas Chromatography-Mass Spectrometry Beverages Sotolon chemistry.chemical_compound chemistry Food Preservation Organic chemistry Gas chromatography Gas chromatography–mass spectrometry Furans General Agricultural and Biological Sciences Flavor |
| Zdroj: | Journal of Agricultural and Food Chemistry. 47:3288-3291 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf981244u |
| Popis: | Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4, 5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and "spicy" off-flavor observed in citrus soft drinks during storage. Among the ingredients of citrus soft drinks, ethanol and ascorbic acid were identified as the essential precursors of sotolon. Two formation pathways were postulated by studies using (2)H (D)- and (13)C-labeled ethanol and ascorbic acid; i.e., sotolon is formed from two molecules of ethanol and carbons 2 and 3 of ascorbic acid (pathway 1), or it is generated from one molecule of ethanol and carbons 3-6 of ascorbic acid (pathway 2). |
| Databáze: | OpenAIRE |
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