3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) Causing an Off-Flavor: Elucidation of Its Formation Pathways during Storage of Citrus Soft Drinks

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• 作者：T. Kö ; nig ; B. Gutsche ; M. Hartl ; R. Hü ; bscher ; P. Schreier ; and W. Schwab
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1999
• 出版时间：August 1999
• 年：1999
• 卷：47
• 期：8
• 页码：3288 - 3291
• 全文大小：75K
• 年卷期：v.47,no.8(August 1999)
• ISSN：1520-5118

文摘

Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and"spicy" off-flavor observed in citrus soft drinks during storage. Among the ingredients of citrus softdrinks, ethanol and ascorbic acid were identified as the essential precursors of sotolon. Two formationpathways were postulated by studies using ²H (D)- and ¹³C-labeled ethanol and ascorbic acid; i.e.,sotolon is formed from two molecules of ethanol and carbons 2 and 3 of ascorbic acid (pathway 1),or it is generated from one molecule of ethanol and carbons 3-6 of ascorbic acid (pathway 2).Keywords: 3-Hydroxy-4,5-dimethyl-2(5H)-furanone; sotolon; off-flavor; ascorbic acid; ethanol; stableisotopes; soft drink