201. Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods
- Author
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Rosario Zamora, Francisco J. Hidalgo, Cristina M. Lavado-Tena, European Commission, Agencia Estatal de Investigación (España), Ministerio de Economía y Competitividad (España), and Ministerio de Ciencia, Innovación y Universidades (España)
- Subjects
Hot Temperature ,Food Handling ,Pyridines ,Acetaldehyde ,01 natural sciences ,Carbonyl-amine reactions ,Reactive carbonyls ,Analytical Chemistry ,Ammonia ,chemistry.chemical_compound ,symbols.namesake ,0404 agricultural biotechnology ,Lipid oxidation ,Labelling ,Organic chemistry ,Crotonaldehyde ,Flavor ,Aldehydes ,Food flavors ,010401 analytical chemistry ,Acrolein ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,0104 chemical sciences ,Maillard reaction ,chemistry ,symbols ,Lipid Peroxidation ,Oxidation-Reduction ,Food Science - Abstract
4 Figuras.-- 2 Tablas, The reactions of different lipid-derived reactive carbonyls with ammonia-producing compounds were studied to investigate the formation of pyridines in foods. 2-Alkyl, 3-alkyl-, and 2,5-dialkylpyiridines were produced by oligomerization of short-chain aldehydes in the presence of ammonia. Thus, acetaldehyde/crotonaldehyde mixtures and 2,4-alkadienals were the main responsible for the formation of 2-alkylpyridines; acrolein or 2,4-alkadienals were needed for the formation of 3-alkylpyridines; and 2-alkenals were responsible for the formation of 2,5-dialkylpyridines. On the contrary, 2,6-dialkylpyridines were produced by cyclization of unsaturated ketones. Reactions pathways for formation of these pyridines are proposed, and confirmed by isotopic labelling experiments. Aldehydes and ketones required for their formation are produced in the course of lipid oxidation. Therefore, pyridine formation seems to be an additional consequence of the lipid oxidation pathway. This new knowledge can employed for the optimization of reactions to achieve the desired targeted flavor generation during food processing., We are indebted to José L. Navarro for technical assistance. This study was supported in part by the European Union (FEDER funds), the Plan Nacional de I + D of the Ministerio de Economía y Competitividad of Spain (project AGL2015-68186-R), and the Programa Estatal de I + D + I of the Ministerio de Ciencia, Innovación y Universidades of Spain (project RTI2018-096632-B-100).
- Published
- 2020