Formation of volatile pyrrole products from epoxyalkenal/protein reactions

✍ Scribed by Rosario Zamora; José J Ríos; Francisco J Hidalgo

• Book ID: 102432352
• Publisher: John Wiley and Sons
• Year: 1994
• Tongue: English
• Weight: 326 KB
• Volume: 66
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740660419

✦ Synopsis

Abstract

The production of volatile compounds in the reaction of the lipid peroxidation product (E)‐4,5‐epoxy‐(E)‐2‐heptenal with lysine or bovine serum albumin was studied in order to characterise alternative mechanisms for production of volatile pyrrole derivatives in foods. A mixture of the lipid and the ammo acid or the protein was stirred overnight at 31°C and the volatiles formed were collected using a Tenax TA trap. Several aldehydes, ketones, alkylfurans, alkyl‐ and acyl‐pyrroles, and alkylpyridines were identified by GC/MS. Formation of pyrrole derivatives in these reactions suggested the existence of alternative mechanisms for production of these flavour‐associated compounds, previously considered to be formed mainly via Maillard reactions. This new route does not need the presence of sugars, and might contribute significantly to volatile pyrrole production in foods under conditions unfavourable for classic Maillard reactions.