Print Email Facebook Twitter Amino acid-catalyzed conversion of citral: Cis-trans isomerization and its conversion into 6-methyl-5-hepten-2-one and acetaldehyde Title Amino acid-catalyzed conversion of citral: Cis-trans isomerization and its conversion into 6-methyl-5-hepten-2-one and acetaldehyde Author Wolken, W.A.M. ten Have, R. van der Werf, M.J. Centraal Instituut voor Voedingsonderzoek TNO Publication year 2000 Abstract Under alkaline conditions, amino acids or proteins catalyze the deacetylation of citral, a major aroma component, resulting in methylheptenone and acetaldehyde formation. 3-Hydroxycitronellal is an intermediate in this reaction. Amino acids also catalyze the cis-trans isomerization of the pure isomers of citral, geranial, and neral. Most likely the amino acids are involved in stabilizing intermediates of the isomerization and deacetylation reaction of citral. On the basis of the findings presented, some consequences for the application of citral, or its isomers, in food are discussed. Chemicals/CAS: Acetaldehyde, 75-07-0; Amino Acids; citral, 5392-40-5; Ketones; methylheptenone, 110-93-0; Monoterpenes; Proteins; Terpenes Subject NutritionVideoconferencingInternetData ConferencingH.320 To reference this document use: http://resolver.tudelft.nl/uuid:e813a4c9-2563-4f41-81da-70080123bd65 DOI https://doi.org/10.1021/jf0007378 TNO identifier 41739 ISSN 0021-8561 Source Journal of Agricultural and Food Chemistry, 48 (11), 5401-5405 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.