期刊
FOOD CHEMISTRY
卷 106, 期 3, 页码 1145-1153出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.07.045
关键词
thermal degradation; carotenoids; oleoresins; toluene; m-Xylene; reaction mechanisms; GC-MS; SPME
Here we describe the profiles of volatile compounds from the thermal degradation of carotenoids present in oleoresins of marigold, tomato and paprika. The profiles obtained by SPME-GC were complex, with identical compounds, such as toluene and m-xylene, being detected in all three oleoresins. Intramolecular cyclisation is proposed as the main reaction mechanism in the formation of the volatile compounds detected; this process is activated by the thermal impact generated during the processing and is followed by a reaction of elimination in the chain or a heterolytic fragmentation reaction. The presence of other compounds, such as various methyl benzaldehydes or isophorone (1,1,3-trimethyl-3-cyclohexene-5-one), also indicates the concurrence of carotenoid oxidation reactions that affect either the central polyenoic chain or the end-groups (beta or epsilon rings). Ethanone,1-(methylphenyl), (4prime-methylacetophenone) not previously reported as a compound resulting from the thermal degradation of carotenoids, was also characterised and the same mechanism is proposed for its formation. (c) 2007 Elsevier Ltd. All rights reserved.
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