Degradation ofβ-Carotene to Volatile Compounds in an Aqueous Model System to Simulate the Production of Sea Buckthorn Wine

The kinetics of β-carotene degradation were studied in different aqueous phases to simulate the production of sea buckthorn wine. The volatile compounds from degradation in model wine and an aqueous system were identified by mass spectrometry after gas-chromatographic analysis. The results showed that temperature was the major factor affecting β-carotene degradation in aqueous solution. Alcohol also showed an effect on β-carotene degradation. The speed of β-carotene degradation was slower in model wine than that in a pure water system, while it proceeded more quickly in sea buckthorn raw juice than in must and wine. The presence of extraneous oxidants altered the kinetic mode of β-carotene degradation in water. Six norisoprenoids from β-carotene degradation were found in the aqueous system, which were 3,5,5-trimethyl-2-cyclohexen-1-ol, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-ol, 2,2,6-trimethyl-cyclohexanone, 3,5,5-trimethyl-2-cyclohexen-1-one, 3,4,4-trimethyl-2-cyclohexen-1-one, and 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde.