2-nonenal--(trans)-isomer and 1-octen-3-ol

2-nonenal--(trans)-isomer has been researched along with 1-octen-3-ol* in 1 studies

Other Studies

1 other study(ies) available for 2-nonenal--(trans)-isomer and 1-octen-3-ol

ArticleYear
Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates.
    Food research international (Ottawa, Ont.), 2018, Volume: 105

    The interactions of soy protein isolate (SPI) and flavor compounds (hexanal, trans-2-hexenal, 1-octen-3-ol, trans-2-octenal, nonanal, and trans-2-nonenal) were investigated. The influence of SPI structure modified by malondialdehyde (MDA) and flavor compound structure on the interactions were determined by using headspace solid-phase microextraction (SPME) and gas chromatography (GC) combined with mass spectrometry (MS). The binding of native SPI to the flavor compounds decreased in the order trans-2-nonenal>nonanal>trans-2-octenal>trans-2-hexenal>hexanal>1-octen-3-ol. It might be attributed to that aldehydes are more hydrophobic than alcohols. The former is more conducive to hydrophobic binding with the SPI. Furthermore, the aldehydes, in particular trans-s-undecenal, could also react covalently. The effect of MDA modification on protein-flavor interactions depended on the structure of the flavor compound. Upon low concentration of MDA (≤1mM), the binding of all six flavors to SPI increased. However, a further increase in the extent of MDA (≥2.5mM), more soluble and even insoluble aggregates formed, which reduced the binding of hexanal and nonanal to SPI. The other four flavors with double bond revealed little changes in binding (trans-2-octenal, and trans-2-nonenal) or even an increase in binding (trans-2-hexenal, and 1-octen-3-ol). The results suggested that hydrophobic interactions were weakened upon high extent of oxidation, whereas covalent interactions were enhanced.

    Topics: Alcohols; Aldehydes; Chromatography, Gas; Flavoring Agents; Hydrophobic and Hydrophilic Interactions; Malondialdehyde; Mass Spectrometry; Octanols; Odorants; Oxidation-Reduction; Particle Size; Solid Phase Microextraction; Soybean Proteins

2018