Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats

Michalski, S. T.; Hammond, Earl G.

doi:10.1007/bf02609227

Cited by 21 publications

(11 citation statements)

References 21 publications

(3 reference statements)

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“…In the thimble system used in this study, methyl arachidonate was finely distributed, which permitted ready uptake of oxygen and further reaction of the dienals. This is supported by the work of Michalski and Hammond (1972) who found that deca-2,4-dienal was readily oxidised at room temperature to the corresponding acid together with non-2-ena1, oct-2-enal and heptanal. Deca-2Pdienoic acid would not be sufficiently volatile to beextracted under theconditions used in this study but the presence of substantial quantities of hept-2-enal and smaller quantities of oct-2enal may be due to further oxidation of dienals.…”

Section: Identification Of Volatilessupporting

confidence: 66%

Composition and odour of volatiles from autoxidised methyl arachidonate

Taylor

Mottram²

1990

J Sci Food Agric

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A B S T R A C TMethyl arachidonate was subjected to autoxidation at room temperature either alone or in a water emulsion. Volatiles in the headspace were collected on Tenax and analysed by GC-MS, and the amounts and identities of the major and minor volatiles were compared. Generally, the same compounds were formed in both systems, but whereas the amounts varied the changes were consistent with the role of water in lipid oxidation. Twelve volatiles accounted ,for 90% of the total, wiih oct-l-en-3-01 ( 3 0 4 0 x), hept-2-end (10-1 7 %)and hexanal (6-1 7 %)most prominent. Over 40 other volatiles were detected. The odour of individual components in both systems was assessed using a GC equipped with a sniffing port.

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Section: Identification Of Volatilessupporting

confidence: 66%

Composition and odour of volatiles from autoxidised methyl arachidonate

Taylor

Mottram²

1990

J Sci Food Agric

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“…The acidic note was very intensive in mixtures containing D-fructose or D-arabino-hexosulose and L-leucine. Aldehydes containing 4-8 carbon atoms are easily oxidized into volatile fatty acids [23].…”

Section: Discussionmentioning

confidence: 99%

Sensory profiles of reaction products between amino acids and D‐fructose or D‐arabino‐hexosulose

Pokorný¹,

Dvořáková²,

Marcïn³

et al. 1979

Nahrung

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Various amino acids and their mixtures were heated both with D‐arabino‐hexosulose and with D‐fructose to 100°C and to 130°C, respectively. The character of flavour was determined by the sensory profile analysis. Three main types of odour were present: 1) roasted, burnt, and caramel odour type prevailing in mixtures of amino acids with D‐fructose; 2) flowery, fruity, sweet, and heavy notes prevailing in mixtures of amino acids with D‐arabino‐hexosulose where intensive Strecker degradation takes place; 3) acid, light, and pungent notes. The Strecker degradation is obviously very important in flavour formation during Maillard reactions but other reactions imparting caramel or roasted flavours participate in the reactions as well.

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“…The main products of their autoxidation are the corresponding fatty acids, e. g. isobutyraldehyde is oxidized to isobutyric acid [S], hexanal to hexanoic (caproic) acid [6], and acrolein to acrylic acid [7]. PALLAMAND et al [8] autoxidized hexanal by bubbling air at 70 "C for 48 h, and identified 43 reaction products, predominantly esters and lactones, carbonyl compounds, and acids.…”

mentioning

confidence: 99%

Reactions of oxidized lipids with protein. Part 13. Autoxidation of hexanal in presence of nonlipidic components

Pokorný¹,

Kminek²,

Janitz³

et al. 1985

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Hexanal is rapidly autoxidized in mixture with nonlipidic substrates even at 25 degrees C. The formation of peroxides follows the kinetics of a first order reaction with respect to hexanal (k1 about 10(-5) min-1), and is higher in mixture with casein or lysine-impregnated cellulose than with cellulose. In mixtures containing pure hexanal, peroxides are decomposed more rapidly after second-order reaction with respect to peroxides (k2 about 10(-3) mmol X kg-1 X min-1) while only slowly by the first-order reaction (k3 about 10(-5) min-1). In presence of small amounts of hexanoic acid the rate of second-order peroxide decomposition remained unaffected while the rate of the first-order peroxide decomposition increased by 4 orders (k3 about 10(-1) min-1). The presence of peroxides was percepted in the odour by sensory analysis contrary to nonvolatile lipid hydroperoxides.

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Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats

Cited by 21 publications

References 21 publications

Composition and odour of volatiles from autoxidised methyl arachidonate

Composition and odour of volatiles from autoxidised methyl arachidonate

Sensory profiles of reaction products between amino acids and D‐fructose or D‐arabino‐hexosulose

Reactions of oxidized lipids with protein. Part 13. Autoxidation of hexanal in presence of nonlipidic components

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