Detail of "557-48-2"

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Quantitative analysis of the volatile flavor compounds having high aroma values from sour (Prunus cerasus L

Quantitative analysis of the volatile flavor compounds having high aroma values from sour (Prunus cerasus L.) and sweet (Prunus avium L.) cherry juices and jams. Schmid, Wolfgang; Grosch, Werner (Deutsche Forsch. Lebensmittelchem., Garching D-8046, Fed. Rep. Ger.). Z. Lebensm.-Unters. Forsch., 183(1), 39-44 (German) 1986. CODEN: ZLUFAR. ISSN: 0044-3026. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The anal. results for seven of the aroma compds. obtained by vacuum distn. from sweet and sour cherry products were compared. The freshly pressed juices from 5 varieties of sour and 5 varieties of sweet cherries showed great differences in concns. (mg/L): benzaldehyde [100-52-7] (18-393), linalool [78-70-6] (0.5-1.7), hexanal [66-25-1] (0.3-54.7), 2(E)-hexenal [6728-26-3] (2.4-220), 2(E),6(Z)-nonadienal [557-48-2] (0. 66-25-1 and 100-52-7 are cas registry numbers of chemicals which are used as reagents here.1-2.4), phenylacetaldehyde [122-78-1] (2.1-5.6) and eugenol [97-53-0] (1.0-22.2). The benzaldehyde content of the juices showed the highest correlation to the recognition threshold of the cherry aroma note. The cherry jam showed a drastic change in the aroma compn.: benzaldehyde and linalool increased greatly (7 and 13-times, resp.), while hexanal, 2(E)-hexenal and phenylacetaldehyde strongly decreased. The increase in benzaldehyde and linalool, which was also obsd. during simultaneous distn./extn. of the juices, is caused by the hydrolysis of the corresponding glycosides during the heat treatments. .

Retro-aldol degradations of unsaturated aldehydes: role in the formation of c4-heptenal from t2, c6-nonadienal in fish, oyster and other flavors

Retro-aldol degradations of unsaturated aldehydes: role in the formation of c4-heptenal from t2, c6-nonadienal in fish, oyster and other flavors. Josephson, David B.; Lindsay, Robert C. (Dep. Food Sci., Univ. Wisconsin, Madison, WI 53706, USA). JAOCS, J. Am. Oil Chem. Soc., 64(1), 132-8 (English) 1987. CODEN: JJASDH. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Alterations of cucumber-, melon-like notes in aromas and flavors caused by retro-aldol degrdns. of t2,c6-nonadienal [557-48-2] were confirmed using gas chromatog. measurements of volatile compds. in model systems. The data indicated that 3-hydroxy-c6-nonenal [107396-39-4] was formed first by the addn. of water to the alpha/beta double bond of t2, c6-nonadienal, and this was followed by a retro-aldol condensation of 3-hydroxy-c6-nonenal to yield c4-heptenal [6728-31-0] and ethanal [75-07-0]. Compared to the reaction rate in aq. systems at neutral pH, formation of c4-heptenal was enhanced substantially at alk. pH, but was greatly diminished at acidic pH values. Heating (to 90°) of aq. model systems of t2, c6-nonadienal held at neutral pH also enhanced the rate of formation of c4-heptenal substantially compared to that at ambient temp.There are some commonly used reagents with their cas registry numbers 75-07-0 and 6728-31-0 in this article. (21°). Rates of formation of c4-heptenal in aq. model systems held under air or nitrogen atmospheres were similar. c4-Heptenal was not formed when t2, c6-nonadienal was held at 21° for 96 h under air or nitrogen in nonaq. com. corn oil. .