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Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose

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Abstract
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.
Keywords
4E)-decadienal, (2E, STRECKER-TYPE DEGRADATION, THERMAL INTERACTION, SYSTEMS, CULTIVARS, TRIGLYCERIDES, ODORANTS, MEATS, VALINE, LYSINE, PRODUCTS, lipid oxidation, Aroma volatiles, Maillard reaction, (E)-2-hexenal, lysine, glycine, hexanal

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Citation

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Chicago
Adams, An, Vaida Kitrytė, Rimantas Venskutonis, and Norbert De Kimpe. 2011. “Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid Oxidation-derived Aldehydes, and Glucose.” Journal of Agricultural and Food Chemistry 59 (4): 1449–1456.
APA
Adams, A., Kitrytė, V., Venskutonis, R., & De Kimpe, N. (2011). Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(4), 1449–1456.
Vancouver
1.
Adams A, Kitrytė V, Venskutonis R, De Kimpe N. Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(4):1449–56.
MLA
Adams, An, Vaida Kitrytė, Rimantas Venskutonis, et al. “Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid Oxidation-derived Aldehydes, and Glucose.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.4 (2011): 1449–1456. Print.
@article{1154901,
  abstract     = {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.},
  author       = {Adams, An and Kitryt\.{e}, Vaida and Venskutonis, Rimantas and De Kimpe, Norbert},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {4E)-decadienal,(2E,STRECKER-TYPE DEGRADATION,THERMAL INTERACTION,SYSTEMS,CULTIVARS,TRIGLYCERIDES,ODORANTS,MEATS,VALINE,LYSINE,PRODUCTS,lipid oxidation,Aroma volatiles,Maillard reaction,(E)-2-hexenal,lysine,glycine,hexanal},
  language     = {eng},
  number       = {4},
  pages        = {1449--1456},
  title        = {Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose},
  url          = {http://dx.doi.org/10.1021/jf104091p},
  volume       = {59},
  year         = {2011},
}

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