Degradation aldehydes

Amino acids may also undergo thermal degradation, which is almost always coupled with some other food components, particular sugars. The major types of volatile compounds formed from amino-sugar interactions include Strecker degradation aldehydes, alkyl pyrazines, alkyl thiazolines and thiazoles and other heterocycles [35, 36]. As the subject has mainly relevance for baked and roasted vegetable food products, this subject will not be discussed in further detail. 

Rybczynski R., Reagan J. and Lerner M. R. (1989) A pheromone-degrading aldehyde oxidase in the antennae of the moth Manduca sexta. J. Neurosci. 9, 1341-1353. 

Rybczynski R., Vogt R. G. and Lerner M. R. (1990) Antennal-specific pheromone-degrading aldehyde oxidases from the moths Antheraea polyphemus and Bombyx mori. J. Biol. Chem. 32, 19712-19715. 

A decision between these two formulas was possible when it was observed that the dihydroxytoluic acid lost carbon dioxide when heated to 170-180° with water. The resulting dihydroxytoluene proved to be isohomocatechol (XXVI), and therefore the degradative aldehyde has formula V. 

Reactions and Uses. The common reactions that a-hydroxy acids undergo such as self- or bimolecular esterification to oligomers or cycHc esters, hydrogenation, oxidation, etc, have been discussed in connection with lactic and hydroxyacetic acid. A reaction that is of value for the synthesis of higher aldehydes is decarbonylation under boiling sulfuric acid with loss of water. Since one carbon atom is lost in the process, the series of reactions may be used for stepwise degradation of a carbon chain. 

Future Trends. In addition to the commercialization of newer extraction/ decantation product/catalyst separations technology, there have been advances in the development of high reactivity 0x0 catalysts for the conversion of low reactivity feedstocks such as internal and a-alkyl substituted a-olefins. These catalysts contain (as ligands) ortho-/-butyl or similarly substituted arylphosphites, which combine high reactivity, vastiy improved hydrolytic stabiUty, and resistance to degradation by product aldehyde, which were deficiencies of eadier, unsubstituted phosphites. Diorganophosphites (28), such as stmcture (6), have enhanced stabiUty over similarly substituted triorganophosphites. 

Strecker Degradation (Oxidative Deamination), Mild oxidizing agents such as aqueous sodium hypochlorite or aqueous A-bromosuccinimide, cause decarboxylation and concurrent deamination of amino acids to give aldehydes. 

The rate of aspartame degradation in dry mixes is more dependent on the water activity than on the temperature (23). In dry mixes, aspartame may also engage ia Maillard reactions with the aldehyde moieties of flavoting agents, resulting ia the loss of sweetness and flavor. Use of the corresponding acetals of the flavor compounds to avoid this reaction has been reported (24). 

Ozone can be used to completely oxidize low concentrations of organics in aqueous streams or partially degrade compounds that are refractory or difficult to treat by other methods. Compounds that can be treated with ozone include alkanes, alcohols, ketones, aldehydes, phenols, benzene and its derivatives, and cyanide. Ozone readHy oxidizes cyanide to cyanate, however, further oxidation of the cyanate by ozone proceeds rather slowly and may require other oxidation treatment like alkaline chlorination to complete the degradation process. 

Synthesis of lower homolog aldehydes from o,0-unsaturated carboxamides (via Hofmann degradation)... 

PET suitable for bottle manufacture is produced by a modified process. Here the high-viscosity polymer melt is subjected to a rapid quenching in water to produce clear amoiphous pellets. These are further polymerised in the solid phase at temperatures just below the T . This is useful to reduce aldehyde content, since aldehyde-forming degradation reactions occur less in the lower temperature solid phase polymerisations. Aldehydes can impart a taste to beverages and it is important to keep the aldehyde content to below 2.5 p.p.m. 

Heterocyclic enamines A -pyrroline and A -piperideine are the precursors of compounds containing the pyrrolidine or piperidine rings in the molecule. Such compounds and their N-methylated analogs are believed to originate from arginine and lysine (291) by metabolic conversion. Under cellular conditions the proper reaction with an active methylene compound proceeds via an aldehyde ammonia, which is in equilibrium with other possible tautomeric forms. It is necessary to admit the involvement of the corresponding a-ketoacid (12,292) instead of an enamine. The a-ketoacid constitutes an intermediate state in the degradation of an amino acid to an aldehyde. a-Ketoacids or suitably substituted aromatic compounds may function as components in active methylene reactions (Scheme 17). 

Oxidative degradations of aldehyde derived enamines with ozone (4) or sodium dichromate (485-487) have been applied to the formation of progesterone from 3-ketobisnor-4-cholenaldehyde. 

The reaction of carboxylic acids, aldehydes or ketones with hydrazoic acid in the presence of a strong acid is known as the Schmidt reaction A common application is the conversion of a carboxylic acid 1 into an amine 2 with concomitant chain degradation by one carbon atom. The reaction of hydrazoic acid with a ketone 3 does not lead to chain degradation, but rather to formation of an amide 4 by formal insertion of an NH-group. 

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