2-Propylpyridine

Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.[Pubmed:21265545]

J Agric Food Chem. 2011 Feb 23;59(4):1449-56.

The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-decadienal] in the presence and absence of glucose. The main reaction products identified in these model mixtures were carbonyl compounds, resulting essentially from amino-acid-catalyzed aldol condensation reactions. Several 2-alkylfurans were detected as well. Only a few azaheterocyclic compounds were identified, in particular 5-butyl-2-Propylpyridine from (E)-2-hexenal model systems and 2-pentylpyridine from (2E,4E)-decadienal model reactions. Although few reaction products were found resulting from the condensation of an amino acid with a lipid-derived aldehyde, the amino acid plays an important role in catalyzing the degradation and further reaction of these carbonyl compounds. These results suggest that amino-acid-induced degradations and further reactions of lipid oxidation products may be of considerable importance in thermally processed foods.

Alkylation effects on strong collisions of highly vibrationally excited alkylated pyridines with CO2.[Pubmed:17388383]

J Phys Chem A. 2007 May 17;111(19):4073-80.

The role of alkylation on the energy partitioning in strong collisions with CO2 was investigated for highly vibrationally excited 2-ethylpyridine (2EP) and 2-Propylpyridine (2PP) prepared with E(vib) approximately 38,570 and 38,870 cm(-1), respectively, using lambda = 266 nm light. Nascent energy gain in CO2 (00(0)0) rotation and translation was measured with high-resolution transient absorption spectroscopy at lambda approximately 4.3 microm and the results are compared to earlier relaxation studies of pyridine (E(vib) = 37,950 cm(-1)) and 2-methylpyridine (2MP, Evib = 38,330 cm(-1)). Overall, the alkylated donors impart less rotational and translational energy to CO2 than does pyridine. 2PP consistently imparts more translational energy in collisions than does 2EP and has larger energy transfer rates. Of the alkylated donors, 2MP and 2PP have larger probabilities for strong collisional energy transfer than does 2EP. Two competing processes are discussed: donors with longer alkyl chains have lower average energy per mode and fewer strong collisions but longer alkyl chains increase donor flexibility, leading to higher state densities that enhance energy loss via strong collisions. A comparison of state density effects based on Fermi's Golden Rule shows that 2PP has more strong collisions than predicted while 2EP has fewer. The role of torsional motion in the hot donors is considered. Comparison of effective impact parameters shows that the alkylated donors undergo strong collisions with CO2 via a less repulsive part of the intermolecular potential than does pyridine.

pH of solution greatly affects sorption of ionizable compounds into low-density polyethylene film.[Pubmed:15853392]

J Agric Food Chem. 2005 May 4;53(9):3488-92.

Sorption of ionizable compounds of pyridines and aromatic carboxylic acids into low-density polyethylene (LDPE) film was investigated as a function of pH ranging from 4 to 7. The sorptions for pyridines were increased with increasing pH. Within the range examined, pH 7 was observed to promote the highest degree of sorption. When the pH increased by one unit from 6 to 7, the sorptions for 2-Propylpyridine and 2,4,6-trimethylpyridine were both increased approximately 3.8 and 10.5 times, respectively. At pH 4, the sorption for the pyridines entirely disappeared. In contrast, the sorptions for aromatic carboxylic acids increased with decreasing pH. Within the range examined, pH 4 was observed to promote the highest degree of sorption. The magnitude of sorption for pyridines and carboxylic acids apparently depended on the affinity (delta(c)) of these compounds for LDPE film. Another factor affecting the sorption at various pHs was the pK(a) of these compounds; the sorption greatly decreased with the ionization degree of these compounds. To elucidate the phenomena, the following thermodynamic sorption equation was applied: S = S(0)gamma exp[V(v){(delta(w) - delta(v))(2) - delta(c)(2))/RT}. The plots of ln S for pyridines vs the term of the equation gave an insufficient relationship (r = 0.519). In contrast, taking into account the ratio (chi(i)()) of concentration of un-ionized compound to total concentration, the improvement for the equation was made: S' = S/chi(i)() = S(0)gamma exp[V(v){(delta(w) - delta(v))(2) - delta(c)(2))/RT}. The plots of ln S' vs the term of the equation gave a better relationship (r = 0.884). Furthermore, the equation was also applicable for the sorption behavior of carboxylic acids into LDPE (r = 0.769).