Retro‐Aldol Related Degradations of 2,4‐Decadienal in the Development of Staling Flavors In Fried Foods

作者：David B. Josephson, Robert C. Lindsay · 发表于：Journal of Food Science · 年份：1987 · DOI：10.1111/j.1365-2621.1987.tb14040.x · 被引用次数：62 · 研究领域：Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis、Essential Oils and Antimicrobial Activity

ABSTRACT 2,4‐Decadienal was degraded to 2‐octenal and ethanal by a watermediated alpha/beta double bond hydration, retro‐aldol condensation reaction series. Subsequently, similar degradation of 2‐octenal resulted in the formation of hexanal and ethanal. Two other significant compounds were tentatively identified as either 3‐keto‐ t 4‐decenal and 3‐keto‐ c 4‐decenal or anti and syn 2‐carboxyaldehyde‐5‐pentyl‐2,5‐dihydrofuran. The rate of retro‐aldol related degradations of 2,4‐de‐cadienal in aqueous model systems was independent of oxygen, but was greatly accelerated with heat. Decreases in concentrations of 2,4‐decadienal isomers and some increases in hexanal and 2‐octenal were noted in staling deep‐fat fried chicken and fish during holding for 3 days at 6°C.