Trans,cis-2,6-Nonadienal explained

trans,cis-2,6-Nonadienal is an organic compound that is classified as a doubly unsaturated derivative of nonanal. The molecule consists of a α,β-unsaturated aldehyde with an isolated alkene group. The compound has attracted attention as the essence of cucumbers,[1] [2] but it is also found in bread crust[3] and freshly cut watermelon.

Biosynthesis

Isotopic labeling has indicated that nonadienal is formed from α-linolenic acid.[4] Such reactions are typically catalyzed by hydroperoxide lyases.

See also

References

  1. Unsaturated aliphatic C9-aldehydes as natural flavorants: (E,Z)-2,6-nonadienal. Kula, Jozef . Sadowska, Halina . Perfumer & Flavorist. 1993. 18. 23–25.
  2. Schieberle . P.. Ofner . S.. Grosch . W.. Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis. Journal of Food Science. January 1990. 55. 1. 193–195. 10.1111/j.1365-2621.1990.tb06050.x.
  3. Chemistry of Bread Aroma: A Review. Cho, In Hee . Peterson, Devin G. . Food Science and Biotechnology. 2010. 19. 575–582. 10.1007/s10068-013-0240-4. free.
  4. Grosch. Werner. Schwarz. Jorg M.. Linoleic and linolenic acid as precursors of the cucumber flavor. Lipids. May 1971. 6. 5. 351–352. 10.1007/BF02531828. 38868077 .

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Trans,cis-2,6-Nonadienal".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2024, A B Cryer, All Rights Reserved. Cookie policy.