88288-45-3Relevant 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.
Regiospecificity in Reactions of Metal Phenoxides. Synthesis of 2,2'-alkylidenebisphenols
Casiraghi, Giovanni,Casnati, Giuseppe,Pochini, Andrea,Ungaro, Rocco
, p. 805 - 808 (2007/10/02)
The reactions between aryloxymagnesium bromides (1) with linear aliphatic aldehydes (2) and their acetals (10) in aprotic solvents of variable donicity have been investigated.In benzene high ortho-regiospecificity is observed in all cases, although with the aldehyde (2) the yield of 2,2'-alkylidenebisphenols (5) is usually low because of the competing aldehyde self-condensation.This process is avoided using diethyl acetals as electrophilic reagents which give the products (5) in good yields.