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متیل بوتانال
C5 aldehydes, namely, 2- and 3-methylbutanal (1), have low odour thresholds and are found in most cooked foods as well as in fresh fruits and vegetables.
If we were to consider the delivery of an aroma compound initially at the first exhalation at time 0.2 min, it can be seen that there is an increase of release of the aroma compounds 2-methylbutanal/3-methylbutanal.
Figure 6.4 In-nose abundance of 2- and 3-methylbutanal after consumption of a baked biscuit with previous hydration or without.
The ability to remove water in the second step to form the conjugated a,�-unsaturated carbonyl also governs which aldehydes are most reactive. 2-Methylbutanal and 2-methylpropanal, for example, do not undergo aldol condensation as the nucleo- phile, whereas, 3-methylbutanal does.
Aldol condensation products between simple Strecker aldehydes (formaldehyde, acetaldehyde, 3-methylbutanal, etc.) are often reported in the literature (Elmore et al.
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