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Enzymic Pathways for Formation of Carotenoid Cleavage Products

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Carotenoids

Part of the book series: Carotenoids ((CAROT,volume 4))

Abstract

Degraded carotenoids (apocarotenoids, norisoprenoids) have been a subject of intensive research for several decades. From the perspective of human physiology and nutrition, the retinoids, acting as vitamins, signalling molecules, and visual pigments, attracted the greatest attention (Chapters 15 and 16). Plant scientists, however, detected a wealth of different apocarotenoids, presumably derived by the excentric cleavage of carotenoids in various species, the plant hormone abscisic acid (1, Scheme 6) being the best-investigated example. With the onset of fruit ripening, flower opening or senescence of green tissues, carotenoids are degraded oxidatively to smaller, volatile compounds. The natural biological functions of the reaction products are outlined in Chapter 15. As many of these apocarotenoids act as potent flavour compounds, food chemists and flavourists worldwide have investigated meticulously their structural and sensory properties. Many aspects of carotenoid metabolites and breakdown products as aroma compounds are presented in a comprehensive book [1].

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Authors and Affiliations

  1. Institute of Food Chemistry, TU Braunschweig, Schleinitzstr. 20, 38106, Braunschweig, Germany

    Peter Fleischmann

  2. Technical Biochemistry Workgroup Fachbereich Bio- und Chemieingenieurwesen, Universität Dortmund, Emil-Figge-Str. 68, 44227, Dortmund, Germany

    Holger Zorn

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  1. Peter Fleischmann
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Editors and Affiliations

  1. School of Biological Sciences, University of Liverpool, Biosciences Building Crown Street, Liverpool, L69 7ZB, UK

    George Britton

  2. Organic Chemistry Laboratories Department of Chemistry, Norwegian University of Science and Technology (NTNU), 7491, Trondheim, Norway

    Synnøve Liaaen-Jensen

  3. Muristrasse 8e, 3006, Born, Switzerland

    Hanspete Pfander (Carote Nature GmbH, Chief Operating Officer) (Carote Nature GmbH, Chief Operating Officer)

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Fleischmann, P., Zorn, H. (2008). Enzymic Pathways for Formation of Carotenoid Cleavage Products. In: Britton, G., Liaaen-Jensen, S., Pfander, H. (eds) Carotenoids. Carotenoids, vol 4. Birkhäuser Basel. https://doi.org/10.1007/978-3-7643-7499-0_17

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