Cambios en los compuestos volátiles de un concentrado de sabor limón por la presencia de ácido cítrico
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Date
2008
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Changes of volatile compounds of lemon flavor concentrate by the presence of citric acidAbstract
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.
Journal
Ciencia y Tecnología de los AlimentosVolume
18Issue/Article Nr
2Collections
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