2-nonenal--(trans)-isomer and 9-hydroperoxy-11-12-octadecadienoic-acid

2-nonenal--(trans)-isomer has been researched along with 9-hydroperoxy-11-12-octadecadienoic-acid* in 1 studies

Other Studies

1 other study(ies) available for 2-nonenal--(trans)-isomer and 9-hydroperoxy-11-12-octadecadienoic-acid

Article	Year
Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal. Bioscience, biotechnology, and biochemistry, 2005, Volume: 69, Issue:9 Previously, we reported that 2(E)-nonenal, having a low flavor threshold (0.1 ppb) and known as the major contributor to a cardboard flavor (stale flavor) in stored beer, is produced by lipoxygenase-1 and a newly found factor named 9-fatty acid hydroperoxide lyase-like (9-HPL-like) activity in malt. To assess the involvement of 9-HPL-like activity in beer staling, we compared the values of the wort nonenal potential, an index for predicting the staleness of beer, with the lipoxygenase and 9-HPL-like activity of 20 commercial malts. There was a significant correlation between the malt 9-HPL-like activity and the values of wort nonenal potential (r=0.53, P<0.05), while the correlation between malt lipoxygenase activity and the wort nonenal potential was statistically insignificant. Analysis of the partially purified 9-HPL-like activity from embryos of germinating barley seeds indicated that 9-HPL-like activity consisted of fatty acid hydroperoxide lyase and 3Z:2E isomerase. Topics: Aldehyde-Lyases; Aldehydes; Cytochrome P-450 Enzyme System; Gas Chromatography-Mass Spectrometry; Germination; Hordeum; Isomerases; Linoleic Acids; Lipid Peroxides; Seeds	2005

Article

Year

Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.

Bioscience, biotechnology, and biochemistry, 2005, Volume: 69, Issue:9

Previously, we reported that 2(E)-nonenal, having a low flavor threshold (0.1 ppb) and known as the major contributor to a cardboard flavor (stale flavor) in stored beer, is produced by lipoxygenase-1 and a newly found factor named 9-fatty acid hydroperoxide lyase-like (9-HPL-like) activity in malt. To assess the involvement of 9-HPL-like activity in beer staling, we compared the values of the wort nonenal potential, an index for predicting the staleness of beer, with the lipoxygenase and 9-HPL-like activity of 20 commercial malts. There was a significant correlation between the malt 9-HPL-like activity and the values of wort nonenal potential (r=0.53, P<0.05), while the correlation between malt lipoxygenase activity and the wort nonenal potential was statistically insignificant. Analysis of the partially purified 9-HPL-like activity from embryos of germinating barley seeds indicated that 9-HPL-like activity consisted of fatty acid hydroperoxide lyase and 3Z:2E isomerase.

Topics: Aldehyde-Lyases; Aldehydes; Cytochrome P-450 Enzyme System; Gas Chromatography-Mass Spectrometry; Germination; Hordeum; Isomerases; Linoleic Acids; Lipid Peroxides; Seeds

2005