Abstract
AbstractAlterations of cucumber‐, melon‐like notes in aromas and flavors caused by retro‐aldol degradations oft2,c6‐nonadienal were confirmed using gas chromatographic measurements of volatile compounds in model systems. The data indicated that 3‐hydroxy‐c6‐nonenal was formed first by the addition of water to the alpha/beta double bond oft2,c6‐nonadienal, and this was followed by a retro‐aldol condensation of 3‐hydroxy‐c6‐nonenal to yieldc4‐heptenal and ethanal. Compared to the reaction rate in aqueous systems at neutral pH, formation ofc4‐heptenal was enhanced substantially at alkaline pH, but was greatly diminished at acidic pH values. Heating (to 90 C) of aqueous model systems oft2,c6‐nonadienal held at neutral pH also enhanced the rate of formation ofc4‐heptenal substantially compared to that at ambient temperature (21 C). Rates of formation ofc4‐heptenal in aqueous model systems held under air or nitrogen atmospheres were similar.c4‐Heptenal was not formed whent2,c6‐nonadienal was held at 21 C for 96 hr under air or nitrogen in nonaqueous commercial corn oil.
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