Furan Fatty Acid Photooxidative Degradation Products in Dried Herbs and Vegetables

Abstract

The influence of light exposure of dried herbs and vegetables on the formation of dimethyl furan fatty acid (DiMeFFA) photooxidative degradation products such as 2,3-butanedione, 2,3-octanedione, 3-methyl-2,4-nonanedione (MND), 3,4-dimethyl-5-pentyliden-2(5H)-furanone (bovolide) and 3,4-dimethyl-5pentyl-2(5H)-furanone (dihydrobovolide) was investigated. To our knowledge, the occurrence of these compounds in tarragon, dill, basil, chervil, chive, leek, savory and onion has hitherto not been reported. The flavour fraction was isolated by simultaneous distillation extraction and analysed by GC-MS. The flavour compounds were determined in relation to the exposure time as peak area ratio to an internal standard.