The formation of isovaleraldehyde from ℓ-leucine and isobutyraldehyde from ℓ-valine catalyzed by banana polyphenoloxidase and peroxidase
Possible mechanisms for the formation of isovaleraldehyde from l-leucine and isobutyraldehyde from l-valine in bananas are described. These aldehydes are key intermediates for the development of the branched-chain alcohols and esters, which are prominent components of banana flavor volatiles. When a...
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| Format: | Others |
| Language: | en_US |
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Virginia Polytechnic Institute and State University
2019
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| Online Access: | http://hdl.handle.net/10919/88558 |