Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality. (July 2021)

• Record Type: Journal Article
• Authors: Mahanta, Bhaskar Protim; Bora, Pranjit Kumar; Kemprai, Phirose; Borah, Gitasree; Lal, Mohan; Haldar, Saikat
• Is Part Of: Food research international. Volume 145(2021)
• Publication Date: 2021-07
• Subjects: Aromatic crop -- Thermal degradation -- Sensory analysis -- Post-harvest processing; FID Flame ionization detector -- GC–MS Gas chromatography-mass spectrometry -- GLC Gas-liquid chromatography -- HD Hydrodistillation or Hydrodistilled -- MS Mass spectrometry -- NMR Nuclear magnetic resonance -- PEF Pulsed electric field -- SCE Supercritical carbon dioxide extraction or extracted -- SD Steam distillation or Steam distilled -- SDE Simultaneous distillation extraction -- SFE Supercritical fluid extraction or extracted -- SPME Solid-phase microextraction -- USD United States dollar -- VOC Volatile organic compound; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110404
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Identification of thermolabile aroma and flavour chemicals in aromatic crops. Plausible thermal degradation pathways. Thermal processing of the aromatic crops (or end-products) and degradation. Sensory alteration in end-products: citrus juices, floral oils, cooked foods. Abstract: Plant-based aroma chemicals, constituting the essential oils play a great role as the natural flavours and preservatives in the food industries. Many of these metabolites are susceptible to degradation under heat ( i.e. thermolabile aroma chemicals) which may influence the organoleptic properties of the end-products e.g. essential oil, oleoresin, dry herb, tea and packaged juice. The current review identified in total 42 thermolabile aroma and/or flavour molecules belonging to monoterpenoids, sesquiterpenoids and phenolics. The probable pathway of their degradation and its promoting conditions were also described. Degradation pathways were categorized into five major classes including oxidation, C–C bond cleavage, elimination, hydrolysis and rearrangement. Numerous evidences were cited in support of the thermosensitivity of these phytochemicals under pyrolytic, thermal heating or gas chromatographic conditions. Various post-harvest processes involved in the manufacturing such as drying and distillation of the crops or thermal treatment of the food-products for storage were highlighted as the root cause of degradation. The influence of thermolabile aroma chemicals to maintain the sensory quality of the end-products such as citrus juices, floral oils and thermally cooked foods was discussed in detail. In the present article, detailed insight into the chemical and sensory aspects of thermosensitive aromas and flavours was provided, covering the period from 1990 up to 2020.