Formation of 2-pentylpyridine from the thermal interaction of amino acids and 2, 4-decadienal

YS Kim, TG Hartman, CT Ho

文献索引：Kim, Young-Suk; Hartman, Thomas G.; Ho, Chi-Tang Journal of Agricultural and Food Chemistry, 1996 , vol. 44, # 12 p. 3906 - 3908

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被引用次数: 21

摘要

To study the mechanism of 2-pentylpyridine formation in model systems, 2, 4-decadienal was reacted with five amino acids (glycine, aspartic acid, asparagine, glutamic acid, and glutamine) at 180° C for 1 h (pH 7.5). In addition to 2-pentylpyridine, 3-pentylpyridine was also tentatively identified from the thermal reactions. The relative yields of alkylpyridine formation from the reactions were asparagine> glutamine> aspartic acid> glutamic acid> ...