Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34 , 85354 Freising , Germany.
Department für Chemie, Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D- 85354 Freising , Germany.
J Agric Food Chem. 2018 Oct 24;66(42):11083-11091. doi: 10.1021/acs.jafc.8b04334. Epub 2018 Oct 12.
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.
1-戊烯-3-酮具有清新刺鼻的气味，其在水中的气味阈值非常低，仅为 0.94μg/L，因此被认为是许多食品中的重要香气化合物，例如葡萄柚、橙汁、红茶、橄榄油或西红柿。尽管其对未经浓缩（NFC）橙汁的新鲜感的重要性最近通过香气重组得到了证实，但在 0°C 下储存的 NFC 橙汁中，其含量在 4 周后已完全损失。到目前为止，该化合物的降解途径尚未阐明。系统的模型研究确定了 1-羟基-3-戊酮和 4-羟基-3,8-癸二酮以及在氨基酸存在下的 S-(3-氧代戊基)-l-半胱氨酸作为降解产物。在橙汁样品中发现，1-羟基-3-戊酮含量的升高表明经过了热处理，而 S-(3-氧代戊基)-l-半胱氨酸在冷藏过程中显著增加。此外，这两种化合物在其他食品样品中也被鉴定出来，例如商业橙汁、腌制橄榄和橄榄油、新鲜西红柿和商业番茄汁以及红茶。
