Effect of L-cysteine and N-acetyl-L-cysteine on off-flavor formation in stored citrus products
Naim, M. | Zehavi, U. | Zuker, I. | Rouseff, R.L. | Nagy, S.
Fortification by low concentrations (up to 2.5 millimole) of L-cysteine or N-acetyl-L-cysteine of orange juice stored for 14 days at 45 degrees C, reduced browning and formation of 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (DMHF) and p-vinyl guaiacol (PVG), two major detrimental volatiles in citrus products. These low levels of thiol compounds were also effective in reducing PVG formation in orange juice stored at 15, 25 and 35 degrees C for 45 days. Results of sensory-aroma similarity analyses indicated results that were compatible with the chemical analyses data suggesting that low doses of L-cysteine may improve the aroma quality of stored orange juice. Thus, it appears that low doses of L-cysteine and N-acetyl-L-cysteine may reduce DMHF and PVG formation in citrus products without significant production of sulfur-containing off-flavors.
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