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- W1989977625 abstract "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." @default.
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- W1989977625 date "2008-02-01" @default.
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- W1989977625 title "Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins" @default.
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- W1989977625 doi "https://doi.org/10.1016/j.foodchem.2007.07.045" @default.
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