Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation. - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2003

Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation.

Résumé

beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-ionone, 5,6-epoxy-beta-ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of beta-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9-C10 bond. This study investigated the influence of cis/trans isomerism at the C9-C10 bond on the production of beta-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. beta-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-beta-carotene to ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds.

Dates et versions

hal-00368226 , version 1 (14-03-2009)

Identifiants

Citer

Yves Waché, Aurélie Bosser-Deratuld, Jean-Claude Lhuguenot, Jean-Marc Belin. Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation.. Journal of Agricultural and Food Chemistry, 2003, 51 (7), pp.1984-7. ⟨10.1021/jf021000g⟩. ⟨hal-00368226⟩
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