期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 20, 期 3, 页码 674-680出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2016.1177071
关键词
-carotene; Crude palm oil; Dihydroactinidiolide; Thermal degradation; Aroma compounds; -ionone; -cyclocitral
资金
- Universiti Malaysia Pahang [UMP RDU140344]
- Universiti Malaysia Pahang's Graduate Research Scheme
The formation of dihydroactinidiolide by thermal degradation of -carotene was studied. A comparison of yields of dihydroactinidiolide in commercial -carotene and -carotene derived from crude palm oil was investigated. Thermal degradation of commercial -carotene promoted the formation of dihydroactinidiolide with the highest yield, 61.21%. Thermal degradation of recovered -carotene yielded 29.23% of dihydroactinidiolide. The lower recovery of -carotene was due to the mixture of compounds in the extract. Further investigation indicated some other useful aroma compounds formed from this thermal degradation were -ionone, 3-oxo--ionone, and -cyclocitral.The outcome provided wide opportunities in utilizing crude palm oil as natural source of -carotene to produce aroma compound.
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