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

✍ Scribed by Pokorný, J. ;Janitz, W. ;Víden, I. ;Velíšek, J. ;Valentová, H. ;Davídek, J.

Publisher
John Wiley and Sons
Year
1987
Tongue
English
Weight
399 KB
Volume
31
Category
Article
ISSN
0027-769X

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✦ Synopsis

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 aldolizdtion 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.

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