Abstract
2E-Nonenal and n-hexanal are the major and minor flavor compounds in the edible brown alga, Laminaria angustata, respectively. They are believed to characterize the flavor of this alga. However the metabolism of the two compounds is not precisely known. The pathways were clarified by elucidation of the intermediate structure through purification of the intermediate compounds from an enzymatic reaction and identification using HPLC and GC-MS techniques. Formation of n-hexanal, 3Z-nonenal and 2E-nonenal are proposed to be via two cascades from unsaturated fatty acids. They are C18:2(n-6), linoleic acid cascade and C20:4(n-6), arachidonic acid cascade through their hydroperoxides as intermediates by the lipoxygenase/fatty acid hydroperoxide lyase pathway.
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Boonprab, K. et al. (2006). Formation of aldehyde flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the brown alga, Laminaria angustata . In: Anderson, R., Brodie, J., Onsøyen, E., Critchley, A.T. (eds) Eighteenth International Seaweed Symposium. Developments in Applied Phycology, vol 1. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-5670-3_23
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DOI: https://doi.org/10.1007/978-1-4020-5670-3_23
Publisher Name: Springer, Dordrecht
Print ISBN: 978-1-4020-5669-7
Online ISBN: 978-1-4020-5670-3
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