New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice

Abstract

1-Penten-3-one with its fresh and pungent smell at a very low odor threshold of 0.94 μg/L water has been characterized as impact aroma compound in many foods, such as grapefruit, orange juice, black tea, olive oil, or tomatoes. While its importance to the fresh sensation of unstored not-from-concentrate (NFC) orange juice was recently confirmed by aroma recombinates, a total loss was determined already after 4 weeks in NFC orange juice stored at 0 °C. Until now, the degradation pathway of this compound has not been clarified. Systematic model studies resulted in the identification of 1-hydroxy-3pentanone and 4-hydroxy-3,8-decanedione as degradation products as well as S-(3-oxopentyl)-L-cysteine in the presence of the amino acid. In orange juice samples, it was found that the elevated content of 1-hydroxy-3-pentanone indicates a thermal processing, while S-(3-oxopentyl)-L-cysteine showed a significant increase during cold storage. Additionally, both compounds were identified in other food samples, such as commercial orange juices, pickled olives and olive oil, fresh tomatoes and commercial tomato juice, and black tea.

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

“…While in particular the caramel-like smelling 4-HDF, a carbohydrate degradation product, was significantly increased during pan-frying, the typical mushroom-like smelling compounds 1-octen-3-one and 1-octen-3-ol were drastically decreased. As it was recently shown for the homologue of 1-octen-3-one, the 1-penten-3-one, such alpha, beta unsaturated ketones with a double bond at the end may easily undergo aldol-type reactions during thermal treatment of foods and can also bind to thiols …”

Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

“…Seven ketones were detected, five of which decreased significantly, including 2-heptanone (fruity, spicy and woody), 4-methyl-2-pentanone (green, herbal, fruity), 1-penten-3-one (fresh and pungent), 2-butanone (fruity) and acetone (apple and pungent). Among them, 1-penten-3-one has been characterized as an impact aroma compound in grapefruit, orange juice, olive oil, or tomatoes due to a very low odor threshold of 0.94 μg/L ( 64 ). However, 1-penten-3-oneis prone to degradation due to its instability in the heat treatment or storage progress ( 64 ).…”

“…Among them, 1-penten-3-one has been characterized as an impact aroma compound in grapefruit, orange juice, olive oil, or tomatoes due to a very low odor threshold of 0.94 μg/L ( 64 ). However, 1-penten-3-oneis prone to degradation due to its instability in the heat treatment or storage progress ( 64 ).…”