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Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase.
J Agric Food Chem. 2006 Mar 22; 54(6):2298-302.JA

Abstract

Changes of terpenes in black currant juice induced by the action of heat were investigated in the present study. Limonene, alpha-terpinene, linalool, alpha-terpineol, 4-terpineol, and menthol added to either black currant juice or a model system were thermally treated at 90 degrees C for 30 min. Similar heat-induced decreases in the concentration of the terpenes were observed in the two systems. The concentration of a range of terpene hydrocarbons and oxygenated terpenes increased, alpha-terpineol being a main conversion product of most of the examined compounds. In the main, the measured loss of compounds exceeded the detected concentrations of products formed. In addition, determination of glycosidically bound terpenes in the juice was carried out by two methods of enzymatic hydrolysis, namely, addition of beta-glucosidase to an Amberlite XAD-2 isolate or directly to black currant juice. The two methods gave the same patterns of seven released volatile aglyconic terpenes. However, none of the released terpenes are important for the odor of black currant juice.

Authors+Show Affiliations

Varming C
Department of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. cva@kvl.dk
Andersen ML
No affiliation info available
Poll L
No affiliation info available

MeSH

BeveragesFruitHot TemperatureHydrolysisMonoterpenesRibesVolatilizationbeta-Glucosidase

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16536610

Citation

Varming, Camilla, et al. "Volatile Monoterpenes in Black Currant (Ribes Nigrum L.) Juice: Effects of Heating and Enzymatic Treatment By Beta-glucosidase." Journal of Agricultural and Food Chemistry, vol. 54, no. 6, 2006, pp. 2298-302.
Varming C, Andersen ML, Poll L. Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase. J Agric Food Chem. 2006;54(6):2298-302.
Varming, C., Andersen, M. L., & Poll, L. (2006). Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase. Journal of Agricultural and Food Chemistry, 54(6), 2298-302.
Varming C, Andersen ML, Poll L. Volatile Monoterpenes in Black Currant (Ribes Nigrum L.) Juice: Effects of Heating and Enzymatic Treatment By Beta-glucosidase. J Agric Food Chem. 2006 Mar 22;54(6):2298-302. PubMed PMID: 16536610.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase. AU - Varming,Camilla, AU - Andersen,Mogens L, AU - Poll,Leif, PY - 2006/3/16/pubmed PY - 2006/4/20/medline PY - 2006/3/16/entrez SP - 2298 EP - 302 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 6 N2 - Changes of terpenes in black currant juice induced by the action of heat were investigated in the present study. Limonene, alpha-terpinene, linalool, alpha-terpineol, 4-terpineol, and menthol added to either black currant juice or a model system were thermally treated at 90 degrees C for 30 min. Similar heat-induced decreases in the concentration of the terpenes were observed in the two systems. The concentration of a range of terpene hydrocarbons and oxygenated terpenes increased, alpha-terpineol being a main conversion product of most of the examined compounds. In the main, the measured loss of compounds exceeded the detected concentrations of products formed. In addition, determination of glycosidically bound terpenes in the juice was carried out by two methods of enzymatic hydrolysis, namely, addition of beta-glucosidase to an Amberlite XAD-2 isolate or directly to black currant juice. The two methods gave the same patterns of seven released volatile aglyconic terpenes. However, none of the released terpenes are important for the odor of black currant juice. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16536610/Volatile_monoterpenes_in_black_currant__Ribes_nigrum_L___juice:_effects_of_heating_and_enzymatic_treatment_by_beta_glucosidase_ DB - PRIME DP - Unbound Medicine ER -