Thermal oxidation of 9′-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant β-damascenone

Yair Bezman, Itzhak Bilkis, Peter Winterhalter, Peter Fleischmann, Russell L. Rouseff, Susanne Baldermann, Michael Naim*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

39 Scopus citations

Abstract

The potent odorant β-damascenone was formed directly from 9′-cis-neoxanthin in a model system by peroxyacetic acid oxidation and two-phase thermal degradation without the involvement of enzymatic activity. β-Damascenone formation was heavily dependent on pH (optimum at 5.0) and temperature, occurring over the two sequential phases. The first was incubation with peroxyacetic acid at 60°C for 90 min, and the second was at above 90°C for 20 min. Only traces of β-damascenone were formed on application of only one of the two phases. Formate and citrate solutions produced a much better environment for β-damascenone formation than acetate and phosphate. About 7 μg/L β-damascenone was formed from 5.8 mg/L 9′-cis-neoxanthin under optimal experimental condition. The detailed pathway by which β-damascenone is formed remains to be elucidated.

Original languageEnglish
Pages (from-to)9199-9206
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number23
DOIs
StatePublished - 16 Nov 2005

Keywords

  • β-Damascenone
  • 9′-cis-neoxanthin
  • Epoxide
  • Peroxyacetic acid
  • Thermolysis

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