Changes in the flavour of monoterpenes during their autoxidation under storage conditions

Limonene and linalool were oxidized at 40 and 60°C at limited access of oxygen, and their oxidative changes were determined by gas chromatography—mass spectroscopy (GC/MS). The respective oxides belonged to important oxidation products. The changes were compared with those of sensory odour profile....

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Bibliographic Details
Published inDevelopments in Food Science Vol. 40; pp. 667 - 677
Main Authors Pokorný, J., Pudil, F., Volfová, J., Valentová, H.
Format Book Chapter
LanguageEnglish
Published 1998
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Summary:Limonene and linalool were oxidized at 40 and 60°C at limited access of oxygen, and their oxidative changes were determined by gas chromatography—mass spectroscopy (GC/MS). The respective oxides belonged to important oxidation products. The changes were compared with those of sensory odour profile. Citrus odour notes slowly disappeared, while the intensity of woody, acidic and heavy odour notes increased. Heavy note reminded higher esters, tropical fruits and flowers. Dihydropyridine antioxidants acted as inhibitors of medium activity; their presence slightly influenced the composition of oxidized products and the sensory character.
ISBN:9780444825902
0444825908
ISSN:0167-4501
DOI:10.1016/S0167-4501(98)80087-3