| Title: | Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation |
| Author(s): | Wache Y; Bosser-DeRatuld A; Lhuguenot JC; Belin JM; |
| Address: | "Laboratoire de Microbiologie UMR UB/INRA 1082, ENSBANA, 1 esplanade Erasme, 21000 Dijon, France. ywache@u-bourgogne.fr" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "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" |
| Keywords: | Flowers/chemistry Fruit/chemistry Isomerism *Norisoprenoids Odorants/*analysis Oxidation-Reduction Terpenes/chemistry Thermodynamics Volatilization beta Carotene/*chemistry; |
| Notes: | "MedlineWache, Yves Bosser-DeRatuld, Aurelie Lhuguenot, Jean-Claude Belin, Jean-Marc eng 2003/03/20 J Agric Food Chem. 2003 Mar 26; 51(7):1984-7. doi: 10.1021/jf021000g" |
