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Flavour Science: Chapter 45. Studies on Stability of Citrus Flavors and Insights into Degradation Pathways of Key Aroma Compounds

Flavour Science: Chapter 45. Studies on Stability of Citrus Flavors and Insights into Degradation Pathways of Key Aroma Compounds

Andreas Degenhardt
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Model studies have been performed with individual citrus related aroma compounds such as citral, α-terpineol, α-terpinene, and others, in order to de-couple the complexity of citrus flavors. Degradation pathways and transformation rates have been determined for the most relevant compounds leading to the most prominent off-note compound p-methyl acetophenone. Citral is one of the main precursors. Catechins are often used as antioxidants for stabilization of flavor mixtures. The reactivity of catechins towards aldehydes is underestimated. In our study, we demonstrate the formation of covalent catechin–citral adducts – a reaction that might influence the aroma stability of citrus flavors in the presence of catechins. As a result, the freshness of citrus flavors and stability of key aroma-active substances can be improved, on the result of this study.
Pages
13
Format
Kindle Edition
Publisher
Academic Press
Release
July 29, 2013

Flavour Science: Chapter 45. Studies on Stability of Citrus Flavors and Insights into Degradation Pathways of Key Aroma Compounds

Andreas Degenhardt
0/5 ( ratings)
Read Download
Model studies have been performed with individual citrus related aroma compounds such as citral, α-terpineol, α-terpinene, and others, in order to de-couple the complexity of citrus flavors. Degradation pathways and transformation rates have been determined for the most relevant compounds leading to the most prominent off-note compound p-methyl acetophenone. Citral is one of the main precursors. Catechins are often used as antioxidants for stabilization of flavor mixtures. The reactivity of catechins towards aldehydes is underestimated. In our study, we demonstrate the formation of covalent catechin–citral adducts – a reaction that might influence the aroma stability of citrus flavors in the presence of catechins. As a result, the freshness of citrus flavors and stability of key aroma-active substances can be improved, on the result of this study.
Pages
13
Format
Kindle Edition
Publisher
Academic Press
Release
July 29, 2013

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