3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) causing an off-flavor:: Elucidation of its formation pathways during storage of citrus soft drinks

被引：31
|
作者：
König, T [1 ]
Gutsche, B [1 ]
Hartl, M [1 ]
Hübscher, R [1 ]
Schreier, P [1 ]
Schwab, W [1 ]
机构：
[1] Univ Wurzburg, Lehrstuhl Lebensmittelchem, D-97074 Wurzburg, Germany
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 08期
关键词：
3-hydroxy-4,5-dimethyl-2(5H)-furanone; sotolon; off-flavor; ascorbic acid; ethanol; stable isotopes; soft drink;
D O I：
10.1021/jf981244u
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and "spicy" off-flavor observed in citrus soft drinks during storage. Among the ingredients of citrus soft drinks, ethanol and ascorbic acid were identified as the essential precursors of sotolon. Two formation pathways were postulated by studies using H-2 (D)- and C-13-labeled ethanol and ascorbic acid; i.e., sotolon is formed from two molecules of ethanol and carbons 2 and 3 of ascorbic acid (pathway 1), or it is generated from one molecule of ethanol and carbons 3-6 of ascorbic acid (pathway 2).
引用
收藏
页码：3288 / 3291
页数：4
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