Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 48, Issue 11, Pages 5401-5405Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0007378
Keywords
citral; geranial; neral; methylheptenone; amino acids; cis-trans isomerizaton; deacetylation
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Under alkaline conditions, amino acids or proteins catalyze the deacetylation of citral, a major aroma component, resulting in methylheptenone and acetaldehyde formation. 3-Hydroxycitronellal is an intermediate in this reaction. Amino acids also catalyze the cis-trans isomerization of the pure isomers of citral, geranial, and neral. Most likely the amino acids are involved in stabilizing intermediates of the isomerization and deacetylation reaction of citral. On the basis of the findings presented, some consequences for the application of citral, or its isomers, in food are discussed.
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