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

An Adams UGent, Vaida Kitrytė UGent, Rimantas Venskutonis and Norbert De Kimpe UGent (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(4). p.1449-1456
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
4
pages
1449 - 1456
Web of Science type
Article
Web of Science id
000287297100057
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf104091p
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1154901
handle
http://hdl.handle.net/1854/LU-1154901
date created
2011-02-18 09:16:28
date last changed
2012-03-01 00:30:19
@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},
}

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.