4,5-Epoxy- -decenal

Zamora R, Gallardo E, Hidalgo FJ (2006) Amine degradation by 4, 5-epoxy-2-decenal in model systems. J Agric Food Chem 54 2398-2404... 

Potato Solanum tuberosum (2 ,4R, 5R )-4,5-Epoxy-2-decenal, methional, 131,173... 

Lee and Blair provided a critical link from lipid peroxidation to the formation of etheno adducts by demonstrating the reactivity of 4-hydroperoxy-2-nonenal, 4-oxo-2-nonenal, and 4,5-epoxy-2-decenal with nucleosides. Both 4-hydroperoxy-... 

In the AEDA of UHT milk (Table 10.38), 5-decalactone, which contributes to the aroma of butter (Table 10.40) as well as unripened and ripened cheese (cf. 10.3.5), is the predominant aroma substance. Apart from other lactones, 2-acetyl-l-pyrroline, methional, 2-acetyl-2-thio-azoline and 4,5-epoxy-2-decenal are among the identified aroma substances. 

In summary, we may conclude that the basic fresh tomato aroma is composed of the same compounds in all four cultivars, especially (Z)-3-hexenal and tra 5-4,5-epoxy-( )-2-decenal, and that the aroma differences between the cultivars that are responsible for differences in preference are caused by concentration differences of odorants with less impact, i.e., lower odor units. The more preferred tomatoes contained more l-penten-3-one, (E,E)- and (ii,Z)-2,4-decadienal, and 4-hydroxy-2,5-dimethyl-3(2F/)-fura-none (Furaneol). High concentrations of phenylacetaldehyde and 2-phenylethanol (as in the R 144 cultivar) or 3-methylbutanal and 2-isobutylthiazole (as in the R 175 tomato) had a negative influence on preference. 

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