The Formation of Strecker Aldehydes

2001 ◽  
pp. 183-195 ◽  
Author(s):  
H. Weenen ◽  
J. G. M. van der Ven
Keyword(s):  
Strecker Aldehydes

scholarly journals Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

2021 ◽  
Vol 11 (14) ◽  
pp. 6294
Author(s):  
M. Angélica Rocha ◽  
Manuel Coimbra ◽  
Sílvia Rocha ◽  
Cláudia Nunes
Keyword(s):  
Volatile Compounds ◽  
Carbon Chain ◽  
White Wine ◽  
Maillard Reaction Products ◽  
Red Wines ◽  
Reaction Products ◽  
Ethyl Hexanoate ◽  
Organoleptic Characteristics ◽  
Strecker Aldehydes ◽  
Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

scholarly journals Strecker degradation products of aspartic and glutamic acids and their amides

2013 ◽  
Vol 19 (No. 2) ◽  
pp. 41-45 ◽  
Author(s):  
J. Rössner ◽  
J. Velíšek ◽  
F. Pudil ◽  
J. Davídek
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Degradation Products ◽  
Dicarboxylic Acids ◽  
Reaction Products ◽  
Degradation Reactions ◽  
Strecker Aldehydes ◽  
Volatile Products ◽  
Acid Acid

Aspartic and glutamic acids, asparagine and glutamine were oxidised with either potassium peroxodisulphate or glyoxal. Nonvolatile products were derivatised and analysed by GC/FID and GC/MS. Volatile reaction products were isolated and analysed by the same methods. It was found that the degradation reactions of amino acids are complex. Amino acids are principally degraded via the corresponding a-keto acids to Strecker aldehydes (aspartic acid to oxalacetic and 3-oxopropionic acids and glutamic acid to a-ketoglutaric and 4-oxobutyric acids), which are unstable and decomposed by decarboxylation to the corresponding aldehydes. Aspartic acid also eliminates ammonia and yields fumaric acid whereas glutamic acid gives rise to an imine, pyroglutamic acid. A recombination of free radicals leads to dicarboxylic acids (succinic acid from aspartic acid, succinic, glutaric and adipic acids from glutamic acid). The major volatile products (besides the aldehydes) are lower carboxylic acids (acetic acid from aspartic acid and propionic acid acid from glutamic acid) that can at least partly arise by radical reactions. In both quality and quantity terms, a higher amount of degradation products arises by oxidation of amino acids by peroxodisulphate.

scholarly journals Studies on the synthesis and stability of α-ketoacyl peptides

Amino Acids ◽  
2020 ◽  
Vol 52 (10) ◽  
pp. 1425-1438
Author(s):  
Johann Sajapin ◽  
Michael Hellwig
Keyword(s):  
Peptide Bond ◽  
Side Chain ◽  
Peptide Backbone ◽  
Post Translational Modifications ◽  
Degradation Reactions ◽  
Keto Acids ◽  
Strecker Aldehydes ◽  
The Stability ◽  
Dehydration Processes ◽  
Hydrolysis Of

Abstract Oxidative stress, an excess of reactive oxygen species (ROS), may lead to oxidative post-translational modifications of proteins resulting in the cleavage of the peptide backbone, known as α-amidation, and formation of fragments such as peptide amides and α-ketoacyl peptides (α-KaP). In this study, we first compared different approaches for the synthesis of different model α-KaP and then investigated their stability compared to the corresponding unmodified peptides. The stability of peptides was studied at room temperature or at temperatures relevant for food processing (100 °C for cooking and 150 °C as a simulation of roasting) in water, in 1% (m/v) acetic acid or as the dry substance (to simulate the thermal treatment of dehydration processes) by HPLC analysis. Oxidation of peptides by 2,5-di-tert-butyl-1,4-benzoquinone (DTBBQ) proved to be the most suited method for synthesis of α-KaPs. The acyl side chain of the carbonyl-terminal α-keto acid has a crucial impact on the stability of α-KaPs. This carbonyl group has a catalytic effect on the hydrolysis of the neighboring peptide bond, leading to the release of α-keto acids. Unmodified peptides were significantly more stable than the corresponding α-KaPs. The possibility of further degradation reactions was shown by the formation of Schiff bases from glyoxylic or pyruvic acids with glycine and proven through detection of transamination products and Strecker aldehydes of α-keto acids by HPLC–MS/MS. We propose here a mechanism for the decomposition of α-ketoacyl peptides.

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

2017 ◽  
Vol 65 (48) ◽  
pp. 10550-10561 ◽  
Author(s):  
Therese Jansson ◽  
Valentin Rauh ◽  
Bente P. Danielsen ◽  
Mahesha M. Poojary ◽  
Sandra S. Waehrens ◽  
...  
Keyword(s):  
Green Tea ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Uht Milk ◽  
Strecker Aldehydes

Intermediate role of α-keto acids in the formation of Strecker aldehydes

2013 ◽  
Vol 141 (2) ◽  
pp. 1140-1146 ◽  
Author(s):  
Francisco J. Hidalgo ◽  
Rosa M. Delgado ◽  
Rosario Zamora
Keyword(s):  
Keto Acids ◽  
Strecker Aldehydes ◽  
Intermediate Role

scholarly journals Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

2018 ◽  
Vol 6 ◽  
Author(s):  
Mónica Bueno ◽  
Almudena Marrufo-Curtido ◽  
Vanesa Carrascón ◽  
Purificación Fernández-Zurbano ◽  
Ana Escudero ◽  
...  
Keyword(s):  
Red Wine ◽  
Strecker Aldehydes ◽  
Wine Oxidation

Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage

2016 ◽  
Vol 64 (42) ◽  
pp. 8035-8044 ◽  
Author(s):  
Philip C. Wietstock ◽  
Thomas Kunz ◽  
Frank-Jürgen Methner
Keyword(s):  
Strecker Aldehydes ◽  
Beer Production ◽  
And Storage
Sign in / Sign up

Export Citation Format

Share Document