Characterization of carotenoids and their degradation products in oak wood. Incidence on the flavour of wood

Nonier, Marie‐Françoise; Gaulejac, Nathalie Vivas de; Vivas, N.; Vitry, Christiane

doi:10.1016/j.crci.2004.03.010

Cited by 34 publications

(32 citation statements)

References 15 publications

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“…Nornier e colaboradores 17 estudaram o efeito da luz, temperatura e oxidação na degradação de carotenóides. Sob a influência da luz, observaram que o β-caroteno sofre rápida degradação.…”

Section: Oxidação E Hidrólise Enzimáticaunclassified

Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma

Uenojo¹,

Maróstica²,

Pastore³

2007

Quím. Nova

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Section: Oxidação E Hidrólise Enzimáticaunclassified

Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma

Uenojo¹,

Maróstica²,

Pastore³

2007

Quím. Nova

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“…Dihydroactinidiolide was also identified in the fresh Rouge du Roussillon (Guichard and Souty, 1988) and dried Hacıhaliloğlu and Kabaaşı apricot varieties (Cabaroğlu et al, 2009). It was reported that dihydroactinidiolide is produced from the heating or oxidation of beta-carotene (Nonier et al, 2004). Furans and pyrazines are known to be the result of browning reactions.…”

Section: Aroma Compoundsmentioning

confidence: 99%

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Inserra¹,

Cabaroğlu²,

Şen³

et al. 2017

Turk J Agric For

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IntroductionDrying is one of the oldest preservation techniques for foods and is the most important process in the successful storage of apricots (Göğüş et al., 2007). The objective in drying apricots is to reduce the moisture content to a level that allows safe storage over an extended period. In Turkey, the most common drying method for apricots is open-air sun-drying, requiring low capital, simple equipment, and low energy input (El Halouat and Labuza, 1987;Gezer et al., 2003). Generally, the fruits are spread on rooftops or on rocks without subjecting them to any pretreatment or washing with water (Mir et al., 2009). To decrease the effect of spoilage reactions, to facilitate the drying process, to prevent browning, to ensure colour stability, and to improve the overall product quality, some pretreatments are advised. One of these treatments is sulphuring

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“…With increasing grain moisture and storage temperature, the metabolism accelerates, creating grains with higher oxidative enzyme and lipase activities as well as greater polyphenol contents. These increases are followed by increased respiration, which consequently increases the incidence of intermediate radicals derived from lipid peroxidation (NONIER et al, 2004), as well as chemical autoxidation reactions, these being accelerated or delayed according to the temperature at which the oil or the grains are exposed (HOUHOULA et al, 2003). These changes were reflected in the K 232 and K 270 values (Table 2) and reduced the amount of carotenoids, which is directly related to the observed changes in grain colour.…”

Section: Of the Colorimetermentioning

confidence: 86%

Efeitos da temperatura e umidade durante o armazenamento semi-hermético sobre parâmetros de avaliação da qualidade dos grãos e do óleo de soja

et al. 2016

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The soybean (Glycine max (L.) Merrill) is the most cultivated oilseed in the world, being of major importance in food, feed and biodiesel production. The quality of the product being marketed is directly influenced by storage techniques, and the grain moisture, temperature and storage time are primarily responsible for most of the amendments. The aim of this study was to evaluate the effects of temperature and humidity during the semi-hermetic storage on chemical and technological parameters for assessing the quality of soybean. The kernels were stored for 12 months in semi-hermetic system with two combinations temperature (15 to 25 °C) and humidity (12 and 16%) and then evaluated for the occurrence of plagues, variations in humidity, levels of lipids and proteins, protein solubility, oil quality, carotenoids, color, enthalpy and thousand grain weight. The results showed that the increase in storage time leads to changes in chemical and technological parameters. The preservation of the parameters of acid oil and thousand grain weight was dependent reductions in moisture, while the incidence of pests, protein solubility, enthalpy, carotenoid levels and parameters of color preservation were preserved by reducing temperature. Key words: Glycine max, storage, refrigeration, quality parameters ResumoA soja (Glycine max (L.) Merrill) é a oleaginosa mais cultivada no mundo, sendo de grande importância na alimentação humana, animal e para produção de biodiesel. A qualidade do produto a ser comercializado é diretamente influenciada pelas técnicas de armazenamento, sendo que a umidade dos grãos, a temperatura e o tempo de armazenamento são os principais responsáveis pela maioria das alterações. O objetivo deste estudo foi avaliar os efeitos da temperatura e da umidade durante o armazenamento semi-hermético sobre parâmetros químicos e tecnológicos de avaliação da qualidade dos grãos de soja. Os grãos foram armazenados durante 12 meses, em sistema semi-hermético, com duas combinações de temperatura (15 a 25 °C) e humidade (12 e 16%) e, em seguida, avaliados quanto a ocorrência de pragas, as variações da umidade, os níveis de lipídios e proteínas, solubilidade proteica, qualidade do óleo, carotenoides, cor, entalpia e peso de mil grãos. Os resultados mostraram que o aumento do tempo de armazenamento conduz a alterações nos parâmetros químicos e tecnológicos. A preservação dos parâmetros de acidez do óleo e peso de mil grãos são mais dependentes da umidade, enquanto que a incidência de pragas, a solubilidade da proteína, a entalpia, os níveis de carotenoides e os parâmetros de preservação da cor foram preservados pela redução da temperatura. Palavras-chave: Glycine max, armazenamento, refrigeração, parâmetros de qualidade

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Characterization of carotenoids and their degradation products in oak wood. Incidence on the flavour of wood

Cited by 34 publications

References 15 publications

Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma

Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

Efeitos da temperatura e umidade durante o armazenamento semi-hermético sobre parâmetros de avaliação da qualidade dos grãos e do óleo de soja

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