| Title: | "Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality" |
| Author(s): | Mahanta BP; Bora PK; Kemprai P; Borah G; Lal M; Haldar S; |
| Address: | "Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India; AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India. Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India; AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India. Electronic address: saikatchembiol@gmail.com" |
| DOI: | 10.1016/j.foodres.2021.110404 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Plant-based aroma chemicals, constituting the essential oils play a great role as the natural flavours and preservatives in the food industries. Many of these metabolites are susceptible to degradation under heat (i.e. thermolabile aroma chemicals) which may influence the organoleptic properties of the end-products e.g. essential oil, oleoresin, dry herb, tea and packaged juice. The current review identified in total 42 thermolabile aroma and/or flavour molecules belonging to monoterpenoids, sesquiterpenoids and phenolics. The probable pathway of their degradation and its promoting conditions were also described. Degradation pathways were categorized into five major classes including oxidation, C-C bond cleavage, elimination, hydrolysis and rearrangement. Numerous evidences were cited in support of the thermosensitivity of these phytochemicals under pyrolytic, thermal heating or gas chromatographic conditions. Various post-harvest processes involved in the manufacturing such as drying and distillation of the crops or thermal treatment of the food-products for storage were highlighted as the root cause of degradation. The influence of thermolabile aroma chemicals to maintain the sensory quality of the end-products such as citrus juices, floral oils and thermally cooked foods was discussed in detail. In the present article, detailed insight into the chemical and sensory aspects of thermosensitive aromas and flavours was provided, covering the period from 1990 up to 2020" |
| Keywords: | "Flavoring Agents Food Handling *Odorants/analysis *Oils, Volatile Taste Aromatic crop Post-harvest processing Sensory analysis Thermal degradation;" |
| Notes: | "MedlineMahanta, Bhaskar Protim Bora, Pranjit Kumar Kemprai, Phirose Borah, Gitasree Lal, Mohan Haldar, Saikat eng Research Support, Non-U.S. Gov't Review Canada 2021/06/12 Food Res Int. 2021 Jul; 145:110404. doi: 10.1016/j.foodres.2021.110404. Epub 2021 May 11" |
