کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1189604 | 963514 | 2008 | 9 صفحه PDF | دانلود رایگان |
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 (β or ε 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.
Journal: Food Chemistry - Volume 106, Issue 3, 1 February 2008, Pages 1145–1153