Reaction of oxidized lipids with protein Part 14. Aldolization reactions of lower alkanals in presence of nonlipidic substances

Autor:	Jan Velíšek, H. Valentová, W. Janitz, Jiří Davídek, Jan Pokorný, I. Víden
Rok vydání:	1987
Předmět:	chemistry.chemical_classification Chemistry organic chemicals Pentanal Hexanal Strecker degradation Catalysis Amino acid chemistry.chemical_compound polycyclic compounds Organic chemistry Amine gas treating Gas chromatography Cellulose Food Science
Zdroj:	Food / Nahrung. 31:63-70
ISSN:	1521-3803 0027-769X
Popis:	Propanal, butanal, pentanal, and hexanal were stored mixed with cellulose, cellulose impregnated with amino acids, or with proteins at 60 °C and pH = 5.8. Alkanals were partially oxidized, partially aldolized. The corresponding dimers were identified by gas chromatography and mass spectrometry. The aldolization was catalyzed by primary amine groups of amino acids and proteins. Various nonvolatile aldolization and Strecker degradation products were formed. Aldolization products imparted fruity, sweet and light odour notes to the reaction mixture, accompanied by mushroom, cheese-like and stale notes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::88da2a05cf48fbd61406b037153d51c9 https://doi.org/10.1002/food.19870310115 Zobrazit plný text záznamu Plný text