MECHANISM OF FORMATION OF VOLATILE COMPOUNDS BY THERMAL-DEGRADATION OF CAROTENOIDS IN AQUEOUS-MEDIUM .2. LYCOPENE DEGRADATION

被引:41
作者
KANASAWUD, P [1 ]
CROUZET, JC [1 ]
机构
[1] UNIV MONTPELLIER 2,CTR GENIE & TECHNOL ALIMENTAIRES,F-34060 MONTPELLIER,FRANCE
关键词
D O I
10.1021/jf00095a018
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
During heat treatment of lycopene suspension in water, several volatile compounds are produced in an oxidative process. Beside 2-methyl-2-hepten-6-one and citral, previously characterized as a degradation products of lycopene, 5-hexen-2-one, hexane-2,5-dione, 6-methyl-3,5-heptadien-2-one, and geranyl acetate were identified and pseudoionone was tentatively identified by GC-MS. The temperature effect and the kinetic study of nonvolatile compound formation show that during the degradation process all-trans-lycopene is partially isomerized to the cis-trans isomer, which may considered an end reaction product. The same studies relative to volatiles show that the main compounds isolated, 2-methyl-2-hepten-6-one, geranial, and pseudoionone, arise from all-trans-lycopene. Subsequent degradation of this latter compound gives 6-methyl-3,5-heptadien-2-one, and geranial is isomerized to neral. © 1990, American Chemical Society. All rights reserved.
引用
收藏
页码:1238 / 1242
页数:5
相关论文
共 15 条
[1]  
Cole E.R., 1957, J SCI FOOD AGR, V8, P360, DOI [10.1002/jsfa.2740080610, DOI 10.1002/JSFA.2740080610]
[2]  
COULIBALY J, 1979, ANN TECHNOL AGR, V28, P17
[3]  
DRAWERT F, 1981, FLAVOUR 81, P649
[4]   MECHANISM OF FORMATION OF VOLATILE COMPOUNDS BY THERMAL-DEGRADATION OF CAROTENOIDS IN AQUEOUS-MEDIUM .1. BETA-CAROTENE DEGRADATION [J].
KANASAWUD, P ;
CROUZET, JC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (01) :237-243
[5]  
MAGOON EUGENE F., 1957, ARCH BIOCHEM AND BIOPHYS, V69, P535, DOI 10.1016/0003-9861(57)90518-0
[6]  
MEUNIER P, 1951, B SOC CHIM BIOL, V33, P1228
[7]  
MIKI M, 1971, JPN J FOOD IND, V18, P309
[8]  
Nakagawa H., 1971, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V18, P259
[9]   ANALYSIS OF VOLATILE AROMA SUBSTANCES IN TOMATOES BY GAS CHROMATOGRAPHY AND MASS SPECTROSCOPY [J].
SCHORMUL.J ;
KOCHMANN, HJ .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1969, 141 (01) :1-&
[10]   QUANTITATIVE COMPOSITION OF NATURAL AND TECHNOLOGICALLY CHANGED AROMAS OF PLANTS .4. ENZYMIC AND THERMAL-REACTION PRODUCTS FORMED DURING PROCESSING OF TOMATOES [J].
SCHREIER, P ;
DRAWERT, F ;
JUNKER, A .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 165 (01) :23-27