Formation of N-alkylpyrroles in corn oil/amino acid model systems

Autor:	Takayuki Shibamoto, Carlos Macku
Rok vydání:	1992
Předmět:	chemistry.chemical_classification Chromatography Methylamine Phenylalanine General Medicine Analytical Chemistry Amino acid chemistry.chemical_compound Ammonia chemistry Organic chemistry Amine gas treating Gas chromatography Ethylamine Corn oil Food Science
Zdroj:	Food Chemistry. 45:33-36
ISSN:	0308-8146
DOI:	10.1016/0308-8146(92)90008-p
Popis:	Corn oil was heated with alanine, cysteine, glycine, phenylalanine, ammonia, methylamine, or ethylamine at 180°C for 4 h. The volatiles formed in the headspace were collected using a simultaneous purging and solvent extraction apparatus and analyzed by gas chromatography and gas chromatography/mass spectrometry. Fourteen mono- and di-alkylpyrroles were identified in the headspace extracts of the corn oil/amino acid mixtures and the corn oil/amine mixtures. It is proposed that α,β-unsaturated fatty aldehydes reacted with the alkylamine produced from the corresponding pyrolyzed amino acid to form 1-alkylpyrroles.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b2e2ee4bafc1d8e4bb0b6127de88e4b6 https://doi.org/10.1016/0308-8146(92)90008-p Zobrazit plný text záznamu