Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals
Büttner A, Schieberle P (2001)
Publication Status: Published
Publication Type: Journal article
Publication year: 2001
Journal
Publisher: American Chemical Society
Book Volume: 49
Pages Range: 3881-3884
Journal Issue: 8
DOI: 10.1021/jf0104329
Abstract
A few odor-active epoxyaldehydes, formed during lipid peroxidation, have recently been reported as intense aroma compounds in foods. However, very little is known about their flavor properties in general. Syntheses of homologous trans-2,3-epoxyalkanals (C(6)-C(12)) and trans-4,5-epoxy-(E)-2-alkenals (C(7)-C(12)) followed by structural characterization using mass spectrometry (MS/EI; MS/CI) and (1)H NMR measurements were performed. An evaluation of their odor qualities and odor thresholds by gas chromatography-olfactometry revealed the following: within the trans-2,3-epoxyalkanals, the odor quality changed from grassy for the compounds with six and seven carbon atoms to citrus-like or soapy for aldehydes with eight and more carbon atoms. The odor thresholds lay in the range of 3-15 ng/L (in air) and were nearly identical within the series; however, a slight minimum was measured for trans-2,3-epoxyoctanal to trans-2,3-epoxydecanal. In the series of the trans-4,5-epoxyalk-(E)-2-enals the C(10) compound was characterized by the lowest odor threshold of 0.6-2.5 pg/L of air. However, all trans-4,5-epoxy-alk-(E)-2-enals smelled intensely metallic.
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APA:
Büttner, A., & Schieberle, P. (2001). Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals. Journal of Agricultural and Food Chemistry, 49(8), 3881-3884. https://doi.org/10.1021/jf0104329
MLA:
Büttner, Andrea, and Peter Schieberle. "Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals." Journal of Agricultural and Food Chemistry 49.8 (2001): 3881-3884.
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