Formation of aldehyde flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the brown alga, Laminaria angustata
Formation of aldehyde flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the brown alga, Laminaria angustata
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DOI：
10.1007/s10811-006-9038-6
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发表时间：
2006-10-01
影响因子：
3.3
通讯作者：
Kajiwara, Tadahiko
中科院分区：
文献类型：
--
作者：
Boonprab, Kangsadan;Matsui, Kenji;Kajiwara, Tadahiko
2E-壬醛和正己醛分别是食用褐藻海带中的主要和次要风味化合物。据信它们代表了这种藻类的味道。然而这两种化合物的代谢尚不清楚。通过从酶促反应中纯化中间体化合物并使用 HPLC 和 GC-MS 技术进行鉴定来阐明中间体结构，从而阐明了途径。正己醛、3Z-壬烯醛和2E-壬烯醛被认为是通过不饱和脂肪酸的两个级联形成的。它们是 C18:2(n-6)、亚油酸级联和 C20:4(n-6)、花生四烯酸级联，通过其氢过氧化物作为脂氧合酶/脂肪酸氢过氧化物裂合酶途径的中间体。
2E-Nonenal and n-hexanal are the major and minor flavor compounds in the edible brown alga, Laminaria angustata, respectively. They are believed to characterize the flavor of this alga. However the metabolism of the two compounds is not precisely known. The pathways were clarified by elucidation of the intermediate structure through purification of the intermediate compounds from an enzymatic reaction and identification using HPLC and GC-MS techniques. Formation of n-hexanal, 3Z-nonenal and 2E-nonenal are proposed to be via two cascades from unsaturated fatty acids. They are C18:2(n-6), linoleic acid cascade and C20:4(n-6), arachidonic acid cascade through their hydroperoxides as intermediates by the lipoxygenase/fatty acid hydroperoxide lyase pathway.