Formation of α-terpineol in citrus juices, model and buffer solutions

被引:82
作者
Haleva-Toledo, E
Naim, M
Zehavi, U
Rouseff, RL
机构
[1] Hebrew Univ Jerusalem, Fac Agr Food & Environm Qual Sci, Inst Biochem Food Sci & Nutr, IL-76100 Rehovot, Israel
[2] Univ Florida, Ctr Agr Res & Educ, Lake Alfred, FL 33850 USA
关键词
alpha-terpineol; linalool; limonene; citrus; model solutions;
D O I
10.1111/j.1365-2621.1999.tb15923.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The formation of alpha-terpineol from its putative precursors in citrus juice (d-limonene and linalool) was investigated in juice, buffers and model solutions, alpha-Terpineol content was higher in commercial lemon juice than in orange or grapefruit juices. its content exceeded its taste threshold of 2.5 mg/L in orange juice stored for 1 month at 35 degrees C. During storage of homogenized model solutions fortified with d-limonene or linalool, alpha-terpineol was simultaneously formed and degraded, especially at 45 degrees C and its formation was strongly dependent on pH. Linalool was a more reactive substrate than limonene for alpha-terpineol formation; the protonation in linalool was faster than in limonene. However, since there was more limonene than linalool in citrus juices, alpha-terpineol appeared to have been formed to about the same extent from both precursors.
引用
收藏
页码:838 / 841
页数:4
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