The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to th...

Introduction: Both α-amino acids and α-hydroxy acids occur in aqueous extracts of the Murchison carbonaceous meteorite. The Strecker-cyanohydrin reaction, the reaction of carbonyl compounds, cyanide, and ammonia to produce amino and hydroxy acids, has been proposed as a source of such organic acids in meteorites [1]. Such syntheses are consistent with the suggestion [2] that interstellar precur...

The first tertiary amine-catalyzed multicomponent tandem Strecker-allylic-alkylation (SAA) reaction has been developed, which provides a facile access to functionalized α-amino nitriles, which could be readily converted into α-methylene-γ-butyrolactams.

This work investigates chemical changes during shelf-life of thermally and high pressure high temperature (HPHT) sterilised carrot purees using a 'fingerprinting kinetics' approach. Fingerprinting enabled selection of Strecker aldehydes, terpenes, phenylpropanoids, fatty acid derivatives and carotenoid degradation products as volatiles clearly changing during shelf-life. Next, kinetic modelling...

The formation of acrylamide (AA) from L-asparagine was studied in Maillard model systems under pyrolysis conditions. While the early Maillard intermediate N-glucosylasparagine generated approximately 2.4 mmol/mol AA, the Amadori compound was a less efficient precursor (0.1 mmol/mol). Reaction with alpha-dicarbonyls resulted in relatively low AA amounts (0.2-0.5 mmol/mol), suggesting that the St...

and Concrete Categories The Joy of Cats Dedicated to Bernhard Banaschewski The newest edition of the file of the present book can be downloaded from http://katmat.math.uni-bremen.de/acc The authors are grateful for any improvements, corrections, and remarks, and can be reached at the addresses Jǐŕı Adámek, email: [email protected] Horst Herrlich, email: [email protected] George E....

Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative ...