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Novel 1,3-dioxanes from apple juice and cider
D Kavvadias1, T Beuerle, M Wein
1Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, D-97074 Würzburg, Germany.
Journal of Agricultural and Food Chemistry
|December 22, 1999
Summary
New 1,3-dioxane compounds were identified in apple juice and cider. These compounds are chemically formed from natural apple ingredients and yeast during fermentation.
Area of Science:
- Food Chemistry
- Organic Chemistry
- Analytical Chemistry
Background:
- 1,3-dioxanes are flavor and aroma compounds found in fermented beverages.
- Their presence in apple products has not been extensively studied.
Purpose of the Study:
- To identify and characterize 1,3-dioxanes in apple juice and cider.
- To elucidate the formation pathways of these compounds in apple products.
Main Methods:
- Solid-phase extraction (XAD) and liquid chromatography on silica gel for sample preparation and separation.
- Gas chromatography-mass spectrometry (GC/MS) for identification.
- Chemical synthesis for confirmation and stereoisomer analysis.
Main Results:
- Several new 1,3-dioxanes were identified, including known compounds like 2-methyl-4-pentyl-1,3-dioxane.
- Enantioselective synthesis revealed natural products are a mixture of (2S,4R) and (2R,4R) stereoisomers.
- Formation is attributed to chemical reactions involving natural apple ingredients and yeast metabolites.
Conclusions:
- 1,3-dioxanes are naturally occurring compounds in apple products.
- Their formation involves both apple-derived precursors and yeast fermentation processes.
- Understanding these pathways can inform flavor development in apple-based products.