4466-24-4Relevant articles and documents
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Encina et al.
, p. 69,70 (1978)
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Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes
Wang, Tianze,Zhen, Dawei,Tan, Jia,Xie, Jianchun,Cheng, Jie,Zhao, Jian
, (2019/09/12)
To understand the effect of lipid degradation on Maillard formation of meaty flavors, initial reaction intermediates in model systems of glucose–glutathione with hexanal, (E)-2-heptenal, or (E,E)-2,4-decadienal were identified by HPLC–MS and by NMR. Besides Amadori compounds, hemiacetals and thiazolidines via addition of sulfhydryl to carbonyl or to the conjugated olefinic bond were found. Concentrations of all intermediates increased with reaction time while degradation of the intermediates with a glutathione moiety helped formation of thiazolidines with cysteinylglycine. The unsaturated aldehydes (E)-2-heptenal and (E,E)-2,4-decadienal exhibited high reactivity against glucose for glutathione, yielding higher levels of intermediate compounds than from glucose. Heating prepared intermediates reversibly released the original aldehydes, which caused various compounds formed by retro-aldol, oxidation, etc. to react with H2S and NH3. Among them, formation pathways including 3-nonen-2-one, 2-hexanoylfuran, and six dialkylthiophenes (e.g., 2-ethyl-5-(1-methylbutyl)thiophene) were proposed for the first time.
Activation of sp3 and sp2 C-H bonds of oxygen containing heterocyclic molecules for alkylation and arylation reactions catalyzed by an iron complex
Gartia, Yashraj,Ramidi, Punnamchandar,Cheerla, Sreevishnu,Felton, Charlette M.,Jones, Darin E.,Das, Bhaskar C.,Ghosh, Anindya
, p. 253 - 259 (2014/07/07)
Activation of both sp3 and sp2 CH bonds is reported using an efficient iron(III) complex (1) of a ligand (N2,N6-bis(2,6- diisopropylphenyl)pyridine-2,6-dicarboxamide: L). The iron(III) complex showed catalytic activity of CC coupling reaction of oxygen containing heterocycles, e.g. tetrahydrofuran (THF), with various alkyl, allyl and aryl Grignard reagents under ambient reaction conditions. Complex 1 demonstrated excellent activity and reactions were completed within 30 min to 1 h. A high turnover frequency (TOF) of 1700 h-1 using a low catalyst loading of 0.02 mol% was obtained for the reaction. Interestingly, the catalyst was selective in activation of the CH bond adjacent to the oxygen in various oxygen containing heterocyclic molecules to yield 2-substitituted products.
Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes
Adams, An,Bouckaert, Capucine,Van Lancker, Fien,De Meulenaer, Bruno,De Kimpe, Norbert
experimental part, p. 11058 - 11062 (2012/02/06)
The formation of 2-alkylfurans from the corresponding lipid-derived α,β-unsaturated aldehydes under dry-roasting conditions was investigated in detail. The addition of an amino acid to an α,β- unsaturated aldehyde drastically increased 2-alkylfuran formation. Peptides and proteins as well were able to catalyze 2-alkylfuran formation from the corresponding α,β-unsaturated aldehydes. Further investigation of 2-alkylfuran formation showed the need of oxidizing conditions and the involvement of radicals in the reaction. This way, the formation of 2-methylfuran from 2-pentenal, 2-ethylfuran from 2-hexenal, 2-propylfuran from 2-heptenal, 2-butylfuran from 2-octenal, 2-pentylfuran from 2-nonenal, and 2-hexylfuran from 2-decenal was shown. The impact of amino acids on 2-alkylfuran formation from lipid-derived α,β-unsaturated aldehydes represents an interesting example of the complex role of amino acids in the multitude of chemical reactions occurring during thermal processing of lipid-rich foods.
