Effect of cis/trans isomerism of β-carotene on the ratios of volatile compounds produced during oxidative degradation

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 1984-1987

  Waché, Yves ^a   Bosser DeRatuld, Aurélie ^a,b   Lhuguenot, Jean Claude ^a   Belin, Jean Marc ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Diana Ingrédients   (France)

Author keywords

Carotene isomers; ionone; Dihydroactinidiolide; Xanthine oxidase

Indexed keywords

5,6 EPOXY BETA IONONE; ACETALDEHYDE; BETA CAROTENE; BETA IONONE; DIHYDROACTINIDIOLIDE; FLAVORING AGENT; FREE RADICAL; PERFUME; UNCLASSIFIED DRUG; VOLATILE AGENT; XANTHINE OXIDASE;

AROMA; ARTICLE; CIS TRANS ISOMERISM; DEGRADATION; ENTROPY; FLAVOR; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR MODEL; OXIDATION;

BETA CAROTENE; FLOWERS; FRUIT; ISOMERISM; NORISOPRENOIDS; ODORS; OXIDATION-REDUCTION; TERPENES; THERMODYNAMICS; VOLATILIZATION;

EID: 0037467406     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021000g     Document Type: Article

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