Occurrence of 2-Acetyl-1-pyrroline and Its Nonvolatile Precursors in Celtuce (Lactuca sativa L. var. augustana)
| Autor: | Xiu-Feng He, Christian Starkenmann, Basile Vuichoud, Yvan Niclass, Sebastien Schweizer |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Alanine biology Chemistry 010401 analytical chemistry food and beverages Lactuca General Chemistry Glutamic acid biology.organism_classification 2-Acetyl-1-pyrroline 01 natural sciences Reductive amination 0104 chemical sciences chemistry.chemical_compound Acyltransferases Glycine Aspartic acid Organic chemistry General Agricultural and Biological Sciences 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry. 67:11710-11717 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.9b05434 |
| Popis: | Lactuca sativa L. var. augustana has a basmati rice-like odor with a green note in the background. This typical odor is due to the release of 2-acetyl-1-pyrroline (2-AP) after heating, which is confirmed by volatile analysis. Recent metabolomic and genomic studies of different rice varieties highlighted that the presence of 2-AP was linked to the accumulation of γ-aminobutyraldehyde; genome-wide association studies also indicated that acyltransferases were involved. These results prompted us to analyze nonvolatile compound precursors in L. sativa L. var. augustana (celtuce) to search for compound derivatives with a 4,5-dioxohexan alkyl amine-like structure. Hypothetical synthetic compounds were prepared from a reductive amination between 4,5-dioxohexanal and glycine, alanine, aspartic acid, and glutamic acid to give 2-(2-acetylpyrrolidin-1-yl) alkanoic acid. We proved that 2-(2-acetylpyrrolidin-1-yl) propionic acid is present in L. sativa, which, when thermally treated, released 2-AP. Other 2-AP precursors occurring in this plant are discussed. |
| Databáze: | OpenAIRE |
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