Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins

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• 作者：Jos&#xe9 ; J. Rios ; Elisabet Fern&#xe1 ; ndez-Garc&#xed ; a ; Mar&#xed ; a Isabel M&#xed ; nguez-Mosquera ; Antonio P&#xe9 ; rez-G&#xe1 ; lvez
• 关键词：Thermal degradation ; Carotenoids ; Oleoresins ; Toluene ; m-Xylene ; Reaction mechanisms ; GC-MS ; SPME
• 刊名：Food Chemistry
• 出版年：2008
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 February 2008
• 卷：106
• 期：3
• 页码：1145-1153
• 文件大小：202 K

摘要

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.