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New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.
J Agric Food Chem. 2018 Oct 24; 66(42):11083-11091.JA

Abstract

1-Penten-3-one with its fresh and pungent smell at a very low odor threshold of 0.94 μg/L water has been characterized as impact aroma compound in many foods, such as grapefruit, orange juice, black tea, olive oil, or tomatoes. While its importance to the fresh sensation of unstored not-from-concentrate (NFC) orange juice was recently confirmed by aroma recombinates, a total loss was determined already after 4 weeks in NFC orange juice stored at 0 °C. Until now, the degradation pathway of this compound has not been clarified. Systematic model studies resulted in the identification of 1-hydroxy-3-pentanone and 4-hydroxy-3,8-decanedione as degradation products as well as S-(3-oxopentyl)-l-cysteine in the presence of the amino acid. In orange juice samples, it was found that the elevated content of 1-hydroxy-3-pentanone indicates a thermal processing, while S-(3-oxopentyl)-l-cysteine showed a significant increase during cold storage. Additionally, both compounds were identified in other food samples, such as commercial orange juices, pickled olives and olive oil, fresh tomatoes and commercial tomato juice, and black tea.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Mall V
Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straβe 34 , 85354 Freising , Germany.
Sellami I
Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straβe 34 , D- 85354 Freising , Germany.
Schieberle P
Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straβe 34 , 85354 Freising , Germany. Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straβe 34 , D- 85354 Freising , Germany.

MeSH

Citrus sinensisCysteineFood HandlingFood StorageFruit and Vegetable JuicesMolecular StructureOdorantsOlive OilPentanonesTeaTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30240205

Citation

Mall, Veronika, et al. "New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one During Storage of Not-from-Concentrate Orange Juice." Journal of Agricultural and Food Chemistry, vol. 66, no. 42, 2018, pp. 11083-11091.
Mall V, Sellami I, Schieberle P. New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice. J Agric Food Chem. 2018;66(42):11083-11091.
Mall, V., Sellami, I., & Schieberle, P. (2018). New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice. Journal of Agricultural and Food Chemistry, 66(42), 11083-11091. https://doi.org/10.1021/acs.jafc.8b04334
Mall V, Sellami I, Schieberle P. New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one During Storage of Not-from-Concentrate Orange Juice. J Agric Food Chem. 2018 Oct 24;66(42):11083-11091. PubMed PMID: 30240205.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice. AU - Mall,Veronika, AU - Sellami,Ines, AU - Schieberle,Peter, Y1 - 2018/10/12/ PY - 2018/9/22/pubmed PY - 2019/7/5/medline PY - 2018/9/22/entrez KW - 1-hydroxy-3-pentanone KW - 1-penten-3-one KW - S-(3-oxopentyl)-l-cysteine KW - black tea KW - degradation products KW - ethyl vinyl ketone KW - olive oil KW - tomato juice SP - 11083 EP - 11091 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 66 IS - 42 N2 - 1-Penten-3-one with its fresh and pungent smell at a very low odor threshold of 0.94 μg/L water has been characterized as impact aroma compound in many foods, such as grapefruit, orange juice, black tea, olive oil, or tomatoes. While its importance to the fresh sensation of unstored not-from-concentrate (NFC) orange juice was recently confirmed by aroma recombinates, a total loss was determined already after 4 weeks in NFC orange juice stored at 0 °C. Until now, the degradation pathway of this compound has not been clarified. Systematic model studies resulted in the identification of 1-hydroxy-3-pentanone and 4-hydroxy-3,8-decanedione as degradation products as well as S-(3-oxopentyl)-l-cysteine in the presence of the amino acid. In orange juice samples, it was found that the elevated content of 1-hydroxy-3-pentanone indicates a thermal processing, while S-(3-oxopentyl)-l-cysteine showed a significant increase during cold storage. Additionally, both compounds were identified in other food samples, such as commercial orange juices, pickled olives and olive oil, fresh tomatoes and commercial tomato juice, and black tea. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/30240205/New_Degradation_Pathways_of_the_Key_Aroma_Compound_1_Penten_3_one_during_Storage_of_Not_from_Concentrate_Orange_Juice_ DB - PRIME DP - Unbound Medicine ER -