The possible production of natural flavours by amino acid degradation

Abstract  

This work describes the degradation of phenylalanine and tryptophane catalysed by their complexes with Fe(II), Co(II), and Cu(II). The influences of the central atom and of the reaction conditions on the degradation of the amino acids were observed. The necessary condition of the degradation is the possibility of a redox reaction on the central atom between M(II) and M(III). Moreover, the coordination sphere of the central cation of the transition metal must not be sterically shielded. The necessary conditions are fulfilled only in the Fe(II) complexes. The degradation is strictly anaerobic because due to the influence of oxygen, an irreversible oxidation of Fe(II) to Fe(III) proceeds. This reaction results in 5-hydroxy-1H-indol instead of the mixture of the degradation products, such as benzaldehyde, phenylacetaldehyde, and phenylacetic acid. The influence of the temperature on the catabolism is very important because the reaction accelerates with temperature increase. The phenylalanine anion acts as a reducing agent, and Fe(II) is spontaneously reduced to Fe(0).