Open AccessFuran Fatty Acid Photooxidative Degradation Products in Dried Herbs and Vegetables
Author(s) -
I. A. Sigrist,
Giuseppe G. G. Manzardo,
Renato Amadò
Publication year - 2002
Publication title -
chimia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.387
H-Index - 55
eISSN - 2673-2424
pISSN - 0009-4293
DOI - 10.2533/000942902777680405
Subject(s) - flavour , furan , chemistry , food science , fatty acid , extraction (chemistry) , distillation , degradation (telecommunications) , chromatography , organic chemistry , telecommunications , computer science
The influence of light exposure of dried herbs and vegetables on the formation of dimethyl furan fatty acid (DiMeFFA) photooxidative degradation products such as 2,3-butanedione, 2,3-octanedione, 3-methyl-2,4-nonanedione (MND), 3,4-dimethyl-5-pentyliden-2(5H)-furanone (bovolide) and 3,4-dimethyl-5pentyl-2(5H)-furanone (dihydrobovolide) was investigated. To our knowledge, the occurrence of these compounds in tarragon, dill, basil, chervil, chive, leek, savory and onion has hitherto not been reported. The flavour fraction was isolated by simultaneous distillation extraction and analysed by GC-MS. The flavour compounds were determined in relation to the exposure time as peak area ratio to an internal standard.