2 nonenal/ジャガイモ

A group of aliphatic α,β-unsaturated carbonyl compounds was evaluated for their utility as inhibitors of sprout growth in stored potato tubers (Solanum tuberosum L.). Nondormant tubers were treated with vapors of six 8-10-carbon compounds of this chemistry. Subsequent sprout growth at 16 °C (95%

4-Hydroxy-2-nonenal (HNE), a cytotoxic product of lipid peroxidation, inhibits O(2) consumption by potato tuber mitochondria. 2-Oxoglutarate dehydrogenase (OGDC), pyruvate dehydrogenase complex (PDC) (both 80% inhibited) and NAD-malic enzyme (50% inhibited) are its major targets. Mitochondrial

In this study, the formation of two toxic reactive aldehydes, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), was investigated during frying of two different foodstuffs at 180 °C for 7 h in three different vegetable oils. The results showed that HHE and HNE content in the oil after frying

This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A trained sensory panel identified the most important descriptors related to the typical aroma of aged beer: "malty",

Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein

Development of potato off-flavor (POF) was examined in precooked vacuum-packed potatoes by GC and sensory analyses. The experiments comprised four varieties grown at two locations. Aroma compounds shown to be potential contributors to POF were determined quantitatively, and their relative importance

Using isolated potato tuber mitochondria possessing uncoupling protein (StUCP), we found that, under non-phosphorylating conditions, the sensitivity of aldehyde (all trans-retinal or 4-hydroxy-2-nonenal)-induced and fatty acid (linoleic acid)-induced StUCP-mediated proton leaks to GTP is controlled

Application of the aroma extract dilution analysis on a flavor distillate prepared from freshly ground rye flour (type 1150) revealed 1-octen-3-one (mushroom-like), methional (cooked potato), and (E)-2-nonenal (fatty, green) with the highest flavor dilution (FD) factors among the 26 odor-active

The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor

An investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), followed by identification experiments, revealed 22 flavor compounds in the flavor dilution (FD) factor range of 128 to 2048. Quantitations performed by

Plant mitochondrial uncoupling protein (UCP) is activated by superoxide suggesting that it may function to minimize mitochondrial reactive oxygen species (ROS) formation. However, the precise mechanism of superoxide activation and the exact function of UCP in plants are not known. We demonstrate