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Volumn 53, Issue 23, 2005, Pages 9244-9248

How cysteine reacts with citral: An unexpected reaction of β,β-disubstituted acroleins with cysteine leading to hexahydro-1,4-thiazepines

Author keywords

, unsaturated aldehydes; 1,4 thiazepane; 3 methyl 2 butenal; 3 methyl 2 hexenal; Citral; Cysteine conjugates; Hexahydro 1,4 thiazepine; Michael addition

Indexed keywords

ACROLEIN; ALDEHYDE; CITRAL; MERCAPTAMINE; TERPENE; THIAZEPINE DERIVATIVE;

EID: 28444495518     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051712h     Document Type: Article
Times cited : (12)

References (8)
  • 1
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    • Starkenmann, C. Analysis of a model reaction system containing cysteine and (E)-2-methyl-2-butenal, (E)-2-hexenal, or mesityl oxide. J. Agric. Food Chem. 2003, 51, 7146-7155.
    • (2003) J. Agric. Food Chem. , vol.51 , pp. 7146-7155
    • Starkenmann, C.1
  • 2
    • 0000635578 scopus 로고
    • The reaction of cysteine with α, β-unsaturated aldehydes
    • Esterbauer, H.; Ertl, A.; Scholz, N. The reaction of cysteine with α, β-unsaturated aldehydes. Tetrahedron 1976, 32, 285-289.
    • (1976) Tetrahedron , vol.32 , pp. 285-289
    • Esterbauer, H.1    Ertl, A.2    Scholz, N.3
  • 3
    • 0347355024 scopus 로고    scopus 로고
    • Stereochemical course of the generation of 3-mercaptohexanal and 3-mercaptohexanol by β-lyase-catalyzed cleavage of cysteine conjugates
    • Wakabayashi, H.; Wakabayashi, M.; Eisenreich, W.; Engel, K.-H. Stereochemical course of the generation of 3-mercaptohexanal and 3-mercaptohexanol by β-lyase-catalyzed cleavage of cysteine conjugates. J. Agric. Food Chem. 2004, 52, 110-116.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 110-116
    • Wakabayashi, H.1    Wakabayashi, M.2    Eisenreich, W.3    Engel, K.-H.4
  • 4
    • 4444266943 scopus 로고    scopus 로고
    • Formation mechanism of p-methylacetophenone from citral via a tert-alkoxy radical intermediate
    • Ueno, T.; Masuda, H.; Ho, C.-T. Formation mechanism of p-methylacetophenone from citral via a tert-alkoxy radical intermediate. J. Agric. Food Chem. 2004, 52, 5677-5684.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 5677-5684
    • Ueno, T.1    Masuda, H.2    Ho, C.-T.3
  • 5
    • 0006916197 scopus 로고
    • Stability of citral-containing and citral-less lemon oils in flavor emulsions and beverages
    • Freeburg, E. J.; Mistry, B. S.; Reineccius, G. A.; Scire, J. Stability of citral-containing and citral-less lemon oils in flavor emulsions and beverages. Perfumer Flavorist 1994, 19, 23-32.
    • (1994) Perfumer Flavorist , vol.19 , pp. 23-32
    • Freeburg, E.J.1    Mistry, B.S.2    Reineccius, G.A.3    Scire, J.4
  • 6
    • 28444457651 scopus 로고
    • Verfahren zur Herstellung von Aromatisierungsmitteln mit gespeicherter Aromawirkung. German Pat. Application DE 1517130, 1964
    • Schogt, J. C. M.; Haverkamp Begemann, P.; Jong, K.; Rademaker-Koster, J.; Wel, H.; Unilever. Verfahren zur Herstellung von Aromatisierungsmitteln mit gespeicherter Aromawirkung. German Pat. Application DE 1517130, 1964; Chem. Abstr. 1966, 64, 4860d-h.
    • (1966) Chem. Abstr. , vol.64
    • Schogt, J.C.M.1    Haverkamp Begemann, P.2    Jong, K.3    Rademaker-Koster, J.4    Wel, H.5    Unilever6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.