TY - JOUR
T1 - Inhibition by Thiol Compounds of Off-Flavor Formation in Stored Orange Juice. 2. Effect of l-Cysteine and N-Acetyl-l-cysteine on p-Vinylguaiacol Formation
AU - Naim, Michael
AU - Zuker, Inbar
AU - Zehavi, Uri
AU - Rouseff, Russell L.
PY - 1993
Y1 - 1993
N2 - The formation of p-vinylguaiacol (PVG), a major off-flavor in citrus products, was reduced by 30–80% in model solutions of orange juice (MOJ) and in single-strength orange juice (SSOJ) fortified by l-cysteine and stored at 45 °C. The fortification by 2.5 mM N-acetyl-l-cysteine was also effective in reducing PVG content. Experiments with MOJ samples indicated that, concomitant with the inhibition of PVG formation due to the fortification by l-cysteine, vanillin production and ferulic acid degradation were accelerated. It is concluded that although off-flavors in citrus products such as PVG and 2,5-dimethyl-4-hydroxy-3(2H)-furanone are formed by different routes, their production may be reduced by a common approach, namely application of minor amounts of naturally occurring thiol compounds such as l-cysteine.
AB - The formation of p-vinylguaiacol (PVG), a major off-flavor in citrus products, was reduced by 30–80% in model solutions of orange juice (MOJ) and in single-strength orange juice (SSOJ) fortified by l-cysteine and stored at 45 °C. The fortification by 2.5 mM N-acetyl-l-cysteine was also effective in reducing PVG content. Experiments with MOJ samples indicated that, concomitant with the inhibition of PVG formation due to the fortification by l-cysteine, vanillin production and ferulic acid degradation were accelerated. It is concluded that although off-flavors in citrus products such as PVG and 2,5-dimethyl-4-hydroxy-3(2H)-furanone are formed by different routes, their production may be reduced by a common approach, namely application of minor amounts of naturally occurring thiol compounds such as l-cysteine.
UR - http://www.scopus.com/inward/record.url?scp=0010946881&partnerID=8YFLogxK
U2 - 10.1021/jf00033a003
DO - 10.1021/jf00033a003
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AN - SCOPUS:0010946881
SN - 0021-8561
VL - 41
SP - 1359
EP - 1361
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 9
ER -