| Registro completo |
| Provedor de dados: |
OceanDocs
|
| País: |
Belgium
|
| Título: |
Cambios en los compuestos volátiles de un concentrado de sabor limón por la presencia de ácido cítrico
Changes of volatile compounds of lemon flavor concentrate by the presence of citric acid
|
| Autores: |
Pino, J. A.
Sauri-Duch, E.
Cuevas-Glory, L.
|
| Data: |
2013-06-27
|
| Ano: |
2008
|
| Palavras-chave: |
Volatile compounds
Stability
Flavourings
Concentrates
Lemons
Spoilage
Citric acid
|
| Resumo: |
En el presente trabajo se estudiaron los cambios de los componentes volátiles de un concentrado de sabor limón para preparar bebidas de limón durante 6 meses de conservación a 40 ºC. Se identificaron 44 compuestos aislados mediante microextracción en fase sólida del espacio de cabeza en combinación con la cromatografía de gases- espectrometría de masas. El limoneno, γ-terpineno, acetato de citronelilo, acetato de nerilo y acetato de geranilo, disminuyeron su contenido significativamente, mientras que el 1,4-cineol, 1,8-cineol, p-cimeno, p-cimeneno, p-menta-1,3- dien-8-ol, α-terpineol, trans-α-bergamoteno, ar-curcumeno, (E,E)-α-farneseno y β-bisaboleno la incrementaron. El neral y geranial parecen disminuir su contenido, pero estos cambios no explican todo el aumento en las concentraciones de p-cimeno y p-cimeneno. El incremento de p-cimeno puede ser explicado por la degradación del γ-terpineno, que está presente en mayor proporción que el citral.
In this paper, the changes of major volatile compounds of a lemon concentrate for preparing lemon-flavored drink were studied. A total of 44 volatile compounds from a lemon beverage were isolated by means of headspace-solid phase microextraction and identified by gas chromatography-mass spectrometry, many of them significantly changed by the storage for 6 months at 40ºC. Limonene, γ-terpinene, citronellyl acetate, neryl acetate and geranyl acetate were significantly decreased by storage; while 1,4-cineole, 1,8-cineole, p-cymene, p-cymenene, p-mentha-1,3-dien-8-ol, α-terpineol, trans-α- bergamotene, ar-curcumene, (E,E)-α-farnesene and β- bisabolene were increased. Neral and geranial seem to decrease their concentrations, but their changes do not explain all the increment of p-cymene and p-cymenene. The increase of p- cymene could also be explained by the degradation of γ- terpinene, which is present in greater amount than citral.
|
| Tipo: |
Journal Contribution
|
| Idioma: |
Espanhol
|
| Identificador: |
Ciencia y Tecnología de los Alimentos, 18 (2), p. 59-63
0864-4497
http://hdl.handle.net/1834/4893
|
| Relação: |
1.Kimura, K.; Iwata, I. y Nishimura, H. Agric. Biol. Chem. 46: 1387-1389, 1982. 2.Kimura, K.; Nishimura, H.; Iwata, I. y Mizutani, J. J. Agric. Food Chem. 31: 801-804, 1983. 3.Kimura, K.; Nishimura, H.; Iwata, I. y Mizutani, J. Agric. Biol. Chem. 47: 1661-1663, 1983. 4.Kimura, K.; Nishimua, H.; Iwata, I. y Mizutani, J. Nippon Shokuhin Kogyo Gakkaishi 31: 761-764, 1988. 5.Freeburg, E.J.; Mistry, B.S. y Reineccius, G.H. Perfumer & Flavorist 19: 23-32, 1994. 6.Iwanami, Y.; Tateba, H.; Kodama, N. y Kishino, K. J. Agric. Food Chem. 45: 463-466, 1997. 7.Pawliszyn, J. Applications of Solid-Phase Microextraction. Royal Society of Chemistry, Cambridge, 1999, pp. 3-21. 8.Adams, R. P. Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectrosc Allured Publishing Corp., Carol Stream, Illinois, 2001. 9.Charalambous, G. Off-flavours in Foods and Beverages. Elsevier Science Publishing Co. Inc. Amsterdam, 1992.
|
| Direitos: |
http://creativecommons.org/licenses/by-nc/3.0/
|
|
