Detail of "2548-87-0"

Reference

Enzymic breakdown of linoleic acid hydroperoxides to volatile carbonyl compounds by isomerase from barley

Enzymic breakdown of linoleic acid hydroperoxides to volatile carbonyl compounds by isomerase from barley. Heimann, Werner; Timm, Ulla (Inst. Lebensmittelchem., Univ. Karlsruhe, Karlsruhe, Ger.). Z. Lebensm.-Unters. Forsch., 165(1), 7-11 (German) 1977. CODEN: ZLUFAR. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) Barley protein fractions with active isomerase [37318-50-6], purified by gel chromatog., were incubated at room temp. with linoleic acid hydroperoxides contg. 9-hydroperoxy-10-trans,12-cis-octadecadienoic acid [5502-91-0] and 13-hydroperoxy-9-cis,11-trans-octadecadienoic acid [5502-90-9] in a ratio of about 1:1. The volatile compds. resulting from the reaction were isolated, concd., and investigated by gas and radio-gas chromatog. Addn. to hexanal [66-25-1] as the main product, traces of 2-trans-heptenal [18829-55-5] and 2-trans-octenal [2548-87-0] were found; .apprx.6% of the converted hydroperoxides were transformed to carbonyl compds. By addnl. expts. it was confirmed that the volatile compds. are formed by enzymic catalysis.

Odor characterization and threshold values of some volatile compounds in fresh mushrooms

Odor characterization and threshold values of some volatile compounds in fresh mushrooms. Pyysalo, Heikki; Suihko, Meri (Food Res. Lab., Tech. Res. Cent. Finland, Espoo, Finland). Lebensm.-Wiss. Technol., 9(6), 371-3 (English) 1976. CODEN: LBWTAP. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Section cross-reference(s): 3, 11 The aroma of many fresh wild mushrooms (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, Gyromitra esculenta, Lactarius rufus, L. trivialis, and L. torminosus is produced mainly by alcs. and carbonyl compds. The relative concns. in fresh mushrooms, the olfactory values in water, and aroma characteristics are tabulated for 1-octen-3-ol [3391-86-4], 1-octen-3-one [4312-99-6], trans-2-octen-1-ol [18409-17-1], trans-2-octenal [2548-87-0], 3-octanol [589-98-0], 3-octanone [106-68-3], octanol [111-87-5], nonanol [28473-21-4], 1-octen-3-yl acetate [2442-10-6], and 1-octen-3-yl propionate [63156-02-5]. The most important aroma components in fresh wild mushrooms were 1-octen-3-ol and 1-octen-3-one.