Identification of Potent Odorants Formed by Autoxidation of Arachidonic Acid:  Structure Elucidation and Synthesis of (E,Z,Z)-2,4,7-Tridecatrienal

The aroma composition of autoxidized arachidonic acid was characterized by aroma extract dilution analysis. The most potent odorant was trans-4,5-epoxy-(E)-2-decenal followed by 1-octen-3-one, (E,Z)-2,4-decadienal, (E,Z,Z)-2,4,7-tridecatrienal, (E,E)-2,4-decadienal, and hexanal. (E,Z,Z)-2,4,7-Tridec...

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Veröffentlicht in:Journal of agricultural and food chemistry 2001-06, Vol.49 (6), p.2959-2965
Hauptverfasser: Blank, Imre, Lin, Jianming, Vera, Francia Arce, Welti, Dieter H, Fay, Laurent B
Format: Artikel
Sprache:eng
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Zusammenfassung:The aroma composition of autoxidized arachidonic acid was characterized by aroma extract dilution analysis. The most potent odorant was trans-4,5-epoxy-(E)-2-decenal followed by 1-octen-3-one, (E,Z)-2,4-decadienal, (E,Z,Z)-2,4,7-tridecatrienal, (E,E)-2,4-decadienal, and hexanal. (E,Z,Z)-2,4,7-Tridecatrienal was unequivocally identified by mass spectrometry and nuclear magnetic resonance (NMR) data. The stereochemistry of its extended double-bond system was elucidated on the basis of NMR measurements. The target compound was synthesized in four steps starting with bromination of 2-octyn-1-ol, followed by copper-catalyzed coupling of the bromide with ethylmagnesium bromide and (E)-2-penten-4-yn-1-ol. Partial hydrogenation of the resulting C13-compound with triple bonds in the positions C-4 and C-7 gave rise to (E,Z,Z)-2,4,7-tridecatrien-1-ol, which was finally oxidized to the target compound. It exhibits a typical egg-white-like, marine-like odor at low concentrations, and an intense orange-citrus, animal-like odor at higher concentrations. Its odor threshold was estimated by gas chromatography-olfactometry to be 0.07 ng/L air, which is of the same order of magnitude as that reported for 1-octen-3-one and (E,E)-2,4-decadienal. Keywords: Arachidonic acid; autoxidation; aroma extract dilution analysis; key odorants; (E,Z,Z)-2,4,7-tridecatrienal; synthesis; flavor dilution factor
ISSN:0021-8561
1520-5118
DOI:10.1021/jf010160+