K. Gassenmeier et P. Schieberle, FORMATION OF THE INTENSE FLAVOR COMPOUND TRANS-4,5-EPOXY-(E)-2-DECENAL IN THERMALLY TREATED FATS, Journal of the American Oil Chemists' Society, 71(12), 1994, pp. 1315-1319
Thermal degradation of several possible precursors of the intense flav
or compound trans-4,5-epoxy-(E)-2-decenal in model experiments reveale
d that the odorant is formed in significant yields from 13-hydroperoxy
-9,11-octadecadienoic acid (13-HPOD) and 9-hydroperoxy-10,12-octadecad
ienoic acid (9-HPOD). Of these hydroperoxides, arising in equal amount
s during autoxidation of linoleic acid, the 9-HPOD was established as
the more effective precursor. The key intermediates in the generation
of the epoxyaldehyde were found to be 2,4-decadienal, arising from 9-H
POD, and 12,13-epoxy-9-hydroperoxy-10-octadecenoic acid, a degradation
product of 13-HPOD. Isolation and characterization of the precursors
from a baking margarine confirmed glycerine-bound 9- and 13-HPOD as th
e intermediates in the formation of the epoxyaldehyde during heating o
f fats that contain linoleic acid.