Abstract
α, β-Unsaturated aldehydes are formed by the aldol condensation reaction and lipid oxidation in various foods. The present investigation was undertaken to elucidate the initial reaction mechanism of crotonaldehyde (CA) or 2-methyl-2-pentenal (MP) with the amino group of glycine (Gly). The results are interpreted by assuming that the initial reaction of the CA-Gly system consists of competitive and/or consecutive pseudo first-order reactions as follows; The rate of the reaction of the MP-Gly system is very small compared with that of the CA-Gly system. The reactivity of α, β-unsaturated aldimine was discussed.
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