Strecker-type degradation of phenylalanine by methyl 9,10-epoxy-13-oxo-11-octadecenoate and methyl 12,13-epoxy-9-oxo-11-octadecenoate

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 11, 2005, Pages 4583-4588

  Zamora, Rosario ^a   Gallardo, Emerenciana ^a   Navarro, José L ^a   Hidalgo, Francisco J ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carbonyl amine reactions; Flavor production; Furans; Lipid oxidation; Long chain pyridine containing fatty esters; Maillard reaction; Nonenzymatic browning; Oxidized fatty acids; Pyridines; Pyrroles; Strecker aldehydes

Indexed keywords

ACETALDEHYDE; AMINO ACID; DRUG DERIVATIVE; EPOXIDE; FATTY ACID; METHYL 12,13 EPOXY 9 OXO 11 OCTADECENOATE; METHYL 12,13-EPOXY-9-OXO-11-OCTADECENOATE; METHYL 9,10 EPOXY 13 OXO 11 OCTADECENOATE; METHYL 9,10-EPOXY-13-OXO-11-OCTADECENOATE; PHENYLACETALDEHYDE; PHENYLALANINE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; GLYCATION; LIPID PEROXIDATION; MASS FRAGMENTOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH;

ACETALDEHYDE; AMINO ACIDS; EPOXY COMPOUNDS; FATTY ACIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; PHENYLALANINE;

EID: 20744434407     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050047+     Document Type: Article

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