2-butyl-2-hexenal | 1268244-68-3

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: 2-butyl-2-hexenal
• 英文别名: 2-Butylhex-2-enal；2-butylhex-2-enal
• CAS: 1268244-68-3
• 化学式: C₁₀H₁₈O
• 分子量: 154.252
• InChiKey: ZXFJGQOJPPJWJF-UHFFFAOYSA-N

物化性质

• 沸点：
  224.3±9.0 °C(Predicted)
• 密度：
  0.836±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  3.4
• 重原子数：
  11
• 可旋转键数：
  6
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.7
• 拓扑面积：
  17.1
• 氢给体数：
  0
• 氢受体数：
  1

反应信息

• 作为产物：
  描述：

  2-已烯醛 在 聚甘氨酸 作用下， 反应 0.33h， 以6.27%的产率得到2-乙基-丁-2-烯醛
  参考文献：
  名称：

  Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

  摘要：

  The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-decadienal] in the presence and absence of glucose. The main reaction products identified in these model mixtures were carbonyl compounds, resulting essentially from amino-acid-catalyzed aldol condensation reactions. Several 2-alkylfurans were detected as well. Only a few azaheterocyclic compounds were identified, in particular 5-butyl-2-propylpyridine from (E)-2-hexenal model systems and 2-pentylpyridine from (2E,4E)-decadienal model reactions. Although few reaction products were found resulting from the condensation of an amino acid With a lipid-derived aldehyde, the amino acid plays an important role in catalyzing the degradation and further reaction of these carbonyl compounds. These results suggest that amino-acid-induced degradations and further reactions of lipid oxidation products may be of considerable importance in thermally processed foods.

  DOI：

  10.1021/jf104091p

文献信息

• Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose
  作者：An Adams、Vaida Kitrytė、Rimantas Venskutonis、Norbert De Kimpe

  DOI：10.1021/jf104091p

  日期：2011.2.23

  The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-decadienal] in the presence and absence of glucose. The main reaction products identified in these model mixtures were carbonyl compounds, resulting essentially from amino-acid-catalyzed aldol condensation reactions. Several 2-alkylfurans were detected as well. Only a few azaheterocyclic compounds were identified, in particular 5-butyl-2-propylpyridine from (E)-2-hexenal model systems and 2-pentylpyridine from (2E,4E)-decadienal model reactions. Although few reaction products were found resulting from the condensation of an amino acid With a lipid-derived aldehyde, the amino acid plays an important role in catalyzing the degradation and further reaction of these carbonyl compounds. These results suggest that amino-acid-induced degradations and further reactions of lipid oxidation products may be of considerable importance in thermally processed foods.