64344-45-2Relevant articles and documents
Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose
Adams, An,Kitryte, Vaida,Venskutonis, Rimantas,De Kimpe, Norbert
experimental part, p. 1449 - 1456 (2011/10/05)
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-decadienal] in the presence and absence of glucose. The main reaction products identified in these model mixtures were carbonyl compounds, resulting essentially from amino-acid-catalyzed aldol condensation reactions. Several 2-alkylfurans were detected as well. Only a few azaheterocyclic compounds were identified, in particular 5-butyl-2-propylpyridine from (E)-2-hexenal model systems and 2-pentylpyridine from (2E,4E)-decadienal model reactions. Although few reaction products were found resulting from the condensation of an amino acid with a lipid-derived aldehyde, the amino acid plays an important role in catalyzing the degradation and further reaction of these carbonyl compounds. These results suggest that amino-acid-induced degradations and further reactions of lipid oxidation products may be of considerable importance in thermally processed foods.
Process for preparing aldol derivatives from alkenes using catalyst
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Page/Page column 6-11, (2008/06/13)
The present invention provides a novel eco-friendly multi-functional catalyst system useful to obtain C2(n+1) aldol-derivative from Cn-alkenes where n ranges from 2 to 10 in a single step under hydroformylation reaction conditions and adol formation conditions.
Self-Condensation of n-Butyraldehyde over Solid Base Catalysts
Tsuji, Hideto,Yagi, Fuyuki,Hattori, Hideshi,Kita, Hideaki
, p. 759 - 770 (2007/10/02)
The catalytic properties of various solid bases for self-condensation of n-butyraldehyde in liquid phase were studied to elucidation the factors governing the activity and selectivity.For alkaline earth oxide catalysts and γ-alumina catalyst, aldol condensation ocurred, followed by Tishchenko-type cross-esterification of n-butyraldehyde with the dimer produced by the aldol condensation to form trimeric glycol ester.Alkali ion-modified alumina catalysts exhibited a high selectivity for the aldol condensation dimer, the trimeric glycol ester being formed little.Both basic and acidic sites on the surfaces of the alkaline earth oxides and γ-alumina were assumed to contribute to Tishchenko-type cross-esterification.The suppression of Tischenko-type cross-esterification.The suppression of Tischenko-type cross-esterification for alkali ion-modified alumina catalysts is due to the absence of acidic sites on the surfaces.The catalytic performances of alumina-supported magnesium oxide exhibited lower activity but higher selectivity to trimeric glycol ester than MgO.This catalytic feature was caused by the lower basicity and higher acidity on the surface of alumina-supported magnesium oxide as compared with MgO.The activity of alkali ion-exchanged zeolites was lowest among the catalysts examined in this study.The modification of zeolites with excess alkali ions improved the activity.
