Premium
Formation of α‐terpineol in Citrus Juices, Model and Buffer Solutions
Author(s) -
HalevaToledo E.,
Naim M.,
Zehavi U.,
Rouseff R.L.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15923.x
Subject(s) - terpineol , linalool , limonene , chemistry , orange juice , food science , orange (colour) , chromatography , essential oil
The formation of α‐terpineol from its putative precursors in citrus juice (d‐limonene and linalool) was investigated in juice, buffers and model solutions. α‐Terpineol content was higher in commercial lemon juice than in orange or grapefruit juices. Its content exceeded its taste threshold of 2.5 mg/L in orange juice stored for 1 month at 35 °C. During storage of homogenized model solutions fortified with d‐limonene or linalool, α‐terpineol was simultaneously formed and degraded, especially at 45 °C and its formation was strongly dependent on pH. Linalool was a more reactive substrate than limonene for α‐terpineol formation; the protonation in linalool was faster than in limonene. However, since there was more limonene than linalool in citrus juices, a‐terpineol appeared to have been formed to about the same extent from both precursors.