Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature

Abstract

The volatile compounds formed during autoxidation of methyl linolenate (MLe) at 22–24°C were analyzed by a technique which reveals the flavor compounds having the highest flavor units (ratio of the concentration to the odor treshold). After a reaction time of 48 hr, when ca. 20 mol percent of the MLe had been converted into hydroperoxides,trans, cis‐2,6‐nonadienal followed by 1,cis‐5‐octadien‐3‐one,rans,cis‐3‐5‐octadien‐2‐one andcis‐3‐hexenal showed the highest flavor units. After 102 hr 1,cis‐5‐octadien‐3‐one was by far the most important odor compound, followed bycis‐3‐hexenal andtrans,cis‐2,6‐nonadienal.

Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis

“…Pure compounds, corresponding to those in Table 1, were obtained commercially: nos. 1-3, 5, 7, 9, 11, 13, 18-20, [11], (Z)-2-nonenal [12], (E,Z)-2,4-decadienal [13], bis(2-methyl-3-furyl)disulphide [14] and (Z)-1,5-octadien-3-one [15] were synthesized according to the cited literature.…”

A selective and sensitive approach to characterize odour‐active and volatile constituents in small‐scale human milk samples

“…The following compounds were synthesized according to the literature: tr-4,5-epoxy-(E)-2-decenal, 32 1-hexen-3-one, 33 (Z)-octa-1,5-dien-3-one, 34 (Z)-non-2-enal, 35 4-ethyloctanoic acid. 36 The compounds were freshly distilled prior to analysis.…”

Potent odorants of boiled potatoes

“…Pure samples of the compounds listed in Tables 1 -3 2-acetyl-1-pyrroline [12], (Z)-1,5-octadien-3-one [13], (Z)-2-and (Z)-3-nonenal [14], (E,Z)-2,4-decadienal [15], trans-4,5-epoxy-(E)-2-nonenal and trans-4,5-epoxy-(E)-2-decenal [16].…”