Evaluation of Terpene Decomposition in Kaffir Lime Juice during Storage Using Gas Chromatography-Mass Spectrometry...

Kaffir lime juice, often treated as production waste, can be a good source of terpenes. These compounds undergo various decomposition processes under the influence of external factors, especially during transportation and storage. In this paper, it was possible to monitor changes in the terpene profile of kaffir lime juice under different storage conditions, namely, 4 °C, 20 °C, and 35 °C. The identification of key decomposition products was achieved using gas chromatography-mass spectrometry (GC-MS) and a data mining protocol. It was followed by tracing those products in different storage conditions using a high-throughput proton transfer reaction mass spectrometry (PTR-MS) approach. Based on our findings, degradation pathways were presented, showing that the main products resulting from storage are p-cymene, p-cymenene, terpinene-4-ol, and α-terpineol. It was shown that conversion to p-cymenene occurs after 5 days of storage. Terpinene-4-ol and α-terpineol were found to be the final products of the conversion at all temperatures. Changes in the composition of terpenes are important from the point of view of their bioactive properties.