Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism

The formation of acetic acid was elucidated based on volatile reaction products and related nonvolatile key intermediates. The origin and yield of acetic acid were determined under well-controlled conditions (90-120 degrees C, pH 6-8). Experiments with various 13C-labeled glucose isotopomers in the presence of glycine revealed all six carbon atoms being incorporated into acetic acid: C-1/C-2 ( approximately 70%), C-3/C-4 ( approximately 10%), and C-5/C-6 (approximately 20%). Acetic acid is a good marker of the 2,3-enolization pathway since it is almost exclusively formed from 1-deoxy-2,3-diulose intermediates. Depending on the pH, the acetic acid conversion yield reached 85 mol % when using 1-deoxy-2,3-hexodiulose (1) as a precursor. Hydrolytic beta-dicarbonyl cleavage of 1-deoxy-2,4-hexodiuloses was shown to be the major pathway leading to acetic acid from glucose without the intermediacy of any oxidizing agents. The presence of key intermediates was corroborated for the first time, i.e., tetroses and 2-hydroxy-3-oxobutanal, a tautomer of 1-hydroxy-2,3-butanedione, also referred to as 1-deoxy-2,3-tetrodiulose. The hydrolytic beta-dicarbonyl cleavage represents a general pathway to organic acids, which corresponds to an acyloin cleavage or a retro-Claisen type reaction. Although alternative mechanisms must exist, the frequently reported hydrolytic alpha-dicarbonyl cleavage of 1 can be ruled out as a pathway forming carboxylic acids.     

Nonvolatile oxidation products of glucose in Maillard model systems: formation of saccharinic and aldonic acids and their corresponding lactones

By using pyrolysis-gas chromatography-mass spectrometry-based methodologies, nonvolatile oxidation products of isotopically labeled glucose/glycine model systems were studied through a postpyrolytic in situ derivatization technique by using trimethylsilyldiethylamine. Analysis of the data indicated that the known reactive sugar intermediates such as glucosone and its deoxy derivatives can undergo in Maillard model systems three types of transformations: oxidation of the aldehydic groups into carboxylic acids, oxidative cleavage of alpha-dicarbonyl moieties into aldonic acids, and benzylic acid rearrangement of 1-deoxy-glucosone into saccharinic acids. The aldonic and saccharinic acids were identified through silylation of their lactone derivatives, and their origin was verified through (13)C-labeling studies. The following lactones were identified in glucose and glucose/glycine model systems: trans-dihydro-3,4-bis[(trimethylsilyl)oxy]-2(3 H)-furanone, cis-dihydro-3,4-bis[(trimethylsilyl)oxy]-2(3H)-furanone, 2-C-methyl-2,3,5-tris-O-(trimethylsilyl)-D-ribonic acid gamma-lactone, 3-deoxy-2,5,6-tris-O-(trimethylsilyl)-D-ribo-hexonic acid gamma-lactone, 2-deoxy-3,5-bis-O-(trimethylsilyl)-pentonic acid gamma-lactone, and 2,3,5-tris-O-(trimethylsilyl)-D-arabinonic acid gamma-lactone. The observed reduction in color and aroma in Maillard reactions performed under oxidative conditions may be attributed to the oxidation of reactive dicarbonyls into the corresponding carboxylic acids or their corresponding lactones.     

3-deoxypentosulose: an alpha-dicarbonyl compound predominating in nonenzymatic browning of oligosaccharides in aqueous solution

The thermal degradation of D-glucose, maltose, and maltotriose in aqueous solution was investigated under caramelization (no glycine) and Maillard (with glycine) conditions. Degradation of the sugar and alpha-dicarbonyls product was monitored. Under both caramelization and Maillard reaction conditions, 3-deoxypentosulose was the predominating alpha-dicarbonyl compound formed from maltose and maltotriose. In the absence of an amino compound, however, 3-deoxypentosulose is formed in much lower concentration. It was concluded that 3-deoxypentosulose is formed by a pathway specific for oligo- and polysaccharides since this alpha-dicarbonyl is formed from the alpha-1-->4 glucans such as maltose and maltotriose but not from glucose. For its formation, a retro Claisen reaction of an enolization product of 1-amino-1,4-dideoxyhexosulose is proposed as the route to its formation. 1-Amino-1,4-dideoxyhexosulose could be formed by vinylogous alpha-elimination from the 2,3-enediol structure after Amadori rearrangement, favored by planar alignment of the bonds between C1 and C4. Subsequent rearrangement by keto-enoltautomerization leads to a 1-imino-3-keto structure. In this structure, attack of a hydroxyl anion, provided by water at neutral pH, could cause a splitting off of the C1. This reaction gives rise to formic acid or formamide and a pentose derivative, which reacts further to give 3-deoxypentosulose.     

Formation of Aldehydes and Carboxylic Acids in Humic Acid Ozonation

The purpose of this study was to determine the different kinds and concentrations of intermediates, and investigate on the effects of contact time and ozone (O₃) doses on the removal of humic acid (HA), which is served as the main disinfection by-product (DBP) precursor. Based on that, the knowledge gap of DBPs generated was made up. The results showed that HA was the major precursor material for aldehydes and carboxylic acids. The concentrations of aldehydes increased as contact time and O₃ doses, and reached up maximum at 2~10 min but approached a plateau at the higher O₃ doses. The concentrations of formic and acetic acids increased as contact time and O₃ doses. However, aromatic acids, including protocatechuic, 3-hydroxybenzoic, and benzoic acids, declined rapidly at longer reaction time and higher O₃ doses. It was worth mentioning that aromatic acids had been rarely reported. Besides, a possible formation pathway was proposed: (a) HA was degraded into fulvic acid (FA)-like compounds; (b) FA-like compounds were further converted into aromatic acids; (c) aromatic acids were transformed into low-molecular-weight organic matters; (d) chlorine reacted with aldehydes and/or carboxylic acids by addition, hydrolysis, and decarbonylation reactions, leading to DBP formation. Furthermore, not only HA were the main DBPs precursors, but also the oxidation intermediates of HA could be the DBPs precursors, and they gave a certain amount of DBPs. Consequently, aldehydes and carboxylic acids should be under control in drinking water treatment plants.     

Formation of aroma-active strecker-aldehydes by a direct oxidative degradation of Amadori compounds

alpha-Dicarbonyls, generated by sugar degradation, catalyze the formation of the so-called Strecker aldehydes from alpha-amino acids. To check the effectiveness of Amadori compounds (suggested as important intermediates in alpha-dicarbonyl formation from carbohydrates) in Strecker aldehyde formation, the amounts of phenylacetaldehyde (PA) formed from either an aqueous solution of L-phenylalanine/glucose or the corresponding Amadori compound N-(1-deoxy-D-fructosyl-1-yl)-L-phenylalanine (ARP-Phe) were compared. The results revealed the ARP-Phe as a much more effective precursor in PA generation. On the contrary, a binary mixture of glucose/phenylalanine yielded preferentially phenylacetic acid, in particular, when reacted in the presence of oxygen and copper ions. Further model experiments gave evidence that a transition-metal-catalyzed oxidation of the ARP-Phe by air oxygen into the 2-hexosulose-(phenylalanine) imine is the key step responsible for the favored formation of phenylacetaldehyde from the Amadori compound. This mechanism might explain differences in the ratios of Strecker aldehydes and the corresponding acids depending on the structures of carbohydrate degradation products involved.     

Quantitative model studies on the formation of aroma-active aldehydes and acids by strecker-type reactions

Application of aroma extract dilution analysis on the volatiles formed by reacting glucose and L-phenylalanine (30 min, 100 degrees C) revealed the Strecker aldehyde, phenylacetaldehyde (PA), and, in addition, phenylacetic acid (PAA) as the two key odorants among the volatiles formed. Quantitative measurements on alpha-dicarbonyl formation revealed that the 3-deoxyosone and glyoxal were formed as the first prominent sugar degradation products, whereas 2-oxopropanal became predominant after approximately 4 h at 100 degrees C. Among the four alpha-dicarbonyls analyzed, 2-oxopropanal proved to be the most effective in generating PA as well as PAA from phenylalanine, but the reaction parameters significantly influenced the ratio of both odorants; for example, at pH 3.0 the ratio of PA to PAA was 3:1, whereas at pH 9.0 the ratio was 1:5. Furthermore, in the presence of oxygen and copper ions the formation of the acid was further increased. 3-Deoxyosone and glucosone were found to be effective precursors of phenylacetaldehyde, but neither was very effective in acid generation. On the basis of the results, a new oxygen-dependent formation pathway of the Strecker reaction is proposed.     

Degradation of oligosaccharides in nonenzymatic browning by formation of alpha-dicarbonyl compounds via a "peeling off" mechanism

The formation of alpha-dicarbonyl-containing substances and Amadori rearrangement products was studied in the glycine-catalyzed (Maillard reaction) and uncatalyzed thermal degradation of glucose, maltose, and maltotriose using o-phenylenediamine as trapping agent. Various degradation products, especially alpha-dicarbonyl compounds, are formed from carbohydrates with differing degrees of polymerization during nonenzymatic browning. The different Amadori rearrangement products, isomerization products, and alpha-dicarbonyls produced by the used carbohydrates were quantified throughout the observed reaction time, and the relevance of the different degradation pathways is discussed. In the Maillard reaction (MR) the amino-catalyzed rearrangement with subsequent elimination of water predominated, giving rise to hexosuloses with alpha-dicarbonyl structure, whereas under caramelization conditions more sugar fragments with an alpha-dicarbonyl moiety were formed. For the MR of oligosaccharides a mechanism is proposed in which 1,4-dideoxyosone is formed as the predominating alpha-dicarbonyl in the quasi-water-free thermolysis of di- and trisaccharides in the presence of glycine.     

Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systems

The fate of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine (DFG) was studied in aqueous model systems as a function of time and pH. The samples were reacted at 90 degrees C for up to 7 h while maintaining the pH constant at 5, 6, 7, or 8. Special attention was paid to the effect of phosphate on the formation of glycine and the parent sugars glucose and mannose, as well as formic and acetic acid. These compounds and DFG were quantified by high-performance anion-exchange chromatography. The rate of DFG degradation increased with pH. Addition of phosphate accelerated this reaction, particularly at pH 5-7. The rate of glycine formation increased with pH in both the absence and presence of phosphate. High glycine concentrations (60-70 mol %) were obtained, preferably at pH 6-8 with phosphate. However, the yield of glycine formed from DFG decreased at the advanced reaction stage for all pH values studied, both in water and in phosphate buffer. The rate of parent sugar formation increased from pH 5 to pH 7 in the absence of phosphate, leading to glucose and mannose in a constant ratio of 7:3. Addition of phosphate accelerated this reaction, yielding up to 18% parent sugars, most likely formed by reverse Amadori rearrangement. The formation rate of acetic and formic acid increased with increasing pH. The sum of both acids attained 76 mol %. However, the acetic acid concentrations were much higher than those of formic acid.     

Influence of vegetation on low-molecular-weight carboxylic acids in soil solution—a review

Low-molecular-weight (LMW) carboxylic acids found in soils and soil solutions comprise mainly aliphatic mono-, di- and tricarboxylic acids and substituted benzoic and cinnamic acids. This review compiles current information on the content of LMW carboxylic acids in soil solutions collected by centrifugation and in lysimeters, and soil extracts in relation to type of vegetation, soil type and soil depth. Contents of LMW carboxylic acids are highest in soil solution from the upper soil layers where carbon in LMW carboxylic acids constitutes up to 10% of DOC. The concentrations of aliphatic LMW di-/tricarboxylic acids (oxalic, malonic, malic, succinic, tartaric and citric acid) are usually in the range 0–50 μM with the higher concentrations in soil solutions from meadow, permanent pasture and forest soils as compared to ley and cultivated soils. In contrast, the concentrations of aliphatic LMW monocarboxylic acids (formic, acetic, propionic, butyric, valeric and lactic acid) are commonly in the range 0–1 mM with high concentrations found in soil solutions from both cultivated and forested soils. Especially insence cedar (Calocedrus decurrens (Torr.) Florin), ponderosa pine (Pinus ponderosa Dougl.), Douglas fir (Pseudotsuga menziesii Franco) and Norway spruce (Picea abies (L.) Karst.) seem to cause higher contents of LMW carboxylic acids in soils and soil solutions as compared to other tree species. Soil solution concentrations of substituted benzoic and cinnamic acids are submicromolar for all vegetations, whereas similar amounts in the range 0–800 μmol kg⁻¹ of aliphatic LMW carboxylic acids and substituted benzoic and cinnamic acids are extractable from mineral soils with alkaline and dilute acid extractants. Seasonal variations are observed in soil solutions isolated by centrifugation and soil extracts with highest concentrations in 2–4 months in a period from mid spring to early summer, minimum concentrations around early autumn, and increasing concentrations during autumn.     

The effect of dietary fiber from wheat processing streams on the formation of carboxylic acids and microbiota in the hindgut of rats

Colonic fermentation of dietary fiber produces carboxylic acids and may stimulate the growth of beneficial bacteria. This study investigated how byproducts of wheat processing (distillers' grains and two fractions from the wet fractionation to starch and gluten, one of which was treated with xylanase) affect the composition of the cecal microbiota and the formation of carboxylic acids in rats. Differences were mostly found between diets based on supernatants and pellets, rather than between fiber sources. Cecal pools and levels of most carboxylic acids in portal blood were higher for rats fed the supernatant diets, while cecal pH and ratios of acetic to propionic acid in portal blood were lower. The diet based on supernatant from distillers' grains gave the highest level of bifidobacteria. Molecular weight and solubility are easier to modify with technological processes, which provides an opportunity to optimize these properties in the development of health products.     

Vertical distribution of low molecular weight aliphatic carboxylic acids in some forest soils of Japan

Low molecular weight organic acids are widespread and reactive in soils, but their distribution among mineral horizons is uncertain. We investigated the distribution of low molecular weight aliphatic carboxylic acids (LACAs) in three Japanese forest soils, two Acid Brown Forest soils and one Podzolic soil. The total LACAs ranged from 207.3 to 411.8 μmol kg^–1 and were abundant in the lower horizons as well as in the surface horizons of these soils. The illuvial horizons of the Podzolic soil were rich in adsorbed oxalic acid and citric acid. Total LACAs were similar in the two subtypes of Brown Forest soils derived from different parent materials but formed under similar vegetation and climate, and were larger than that in the Podzolic soil. Among the volatile LACAs, formic acid and acetic acid dominated the moist horizons containing much organic material, whereas the non-volatile LACAs, the most abundant being oxalic acid and citric acid, increased in the subsurface horizons. The distribution of water-soluble LACAs in the Brown Forest soil profiles was closely correlated with soil acidity.     

Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids

Immersion of intact aged garlic (Allium sativum) cloves in a series of 5% weak organic monocarboxylate solutions (pH 2.0) resulted in green color formation. No color was formed upon treatment with other weak organic acids, such as citric and malic acids, and the inorganic hydrochloric acid under the same conditions. To understand the significance of monocarboxylic acids and their differing function from that of other acids, acetic acid was compared with organic acids citric and malic and the inorganic hydrochloric acid. The effects of these acids on the permeability of plasma and intracellular membrane of garlic cells were measured by conductivity, light microscopy, and transmission electron microscopy. Except for hydrochloric acid, treatment of garlic with all three organic acids greatly increased the relative conductivity of their respective pickling solutions, indicating that all tested organic acids increased the permeability of plasma membrane. Moreover, a pickling solution containing acetic acid exhibited 1.5-fold higher relative conductivity (approximately 90%) as compared to those (approximately 60%) of both citric and malic acids, implying that exposure of garlic cloves to acetic acid not only changed the permeability of the plasma membrane but also increased the permeability of intracellular membrane. Exposure of garlic to acetic acid led to the production of precipitate along the tonoplast, but no precipitate was formed by citric and malic acids. This indicates that the structure of the tonoplast was damaged by this treatment. Further support for this conclusion comes from results showing that the concentration of thiosulfinates [which are produced only by catalytic conversion of S-alk(en)yl-l-cysteine sulfoxides in cytosol by alliinase located in the vacuole] in the acetic acid pickling solution is 1.3 mg/mL, but almost no thiosulfinates were detected in the pickling solution of citric and malic acids. Thus, all present results suggest that damage of tonoplast by treatment with monocarboxylates such as acetic acid may be the main reason for the greening of garlic.     

Isolation, identification, and quantification of roasted coffee antibacterial compounds

Coffee brew is a widely consumed beverage with multiple biological activities due both to naturally occurring components and to the hundreds of chemicals that are formed during the roasting process. Roasted coffee extract possesses antibacterial activity against a wide range of microorganisms, including Staphylococcus aureus and Streptococcus mutans, whereas green coffee extract exhibits no such activity. The naturally occurring coffee compounds, such as chlorogenic acids and caffeine, cannot therefore be responsible for the significant antibacterial activity exerted by coffee beverages against both bacteria. The very low minimum inhibitory concentration (MIC) found for standard glyoxal, methylglyoxal, and diacetyl compounds formed during the roasting process points to these alpha-dicarbonyl compounds as the main agents responsible for the antibacterial activity of brewed coffee against Sa. aureus and St. mutans. However, their low concentrations determined in the beverage account for only 50% of its antibacterial activity. The addition of caffeine, which has weak intrinsic antibacterial activity, to a mixture of alpha-dicarbonyl compounds at the concentrations found in coffee demonstrated that caffeine synergistically enhances the antibacterial activity of alpha-dicarbonyl compounds and that glyoxal, methylglyoxal, and diacetyl in the presence of caffeine account for the whole antibacterial activity of roasted coffee.     

Competitive adsorption between phosphate and carboxylic acids: quantitative effects and molecular mechanisms

The competitive adsorption at the water‐goethite interface between phosphate and a carboxylic acid, either oxalate, citrate, 1,2,3,4‐butanetetracarboxylic acid (BTCA), mellitate or Suwannee River Standard Fulvic Acid 1S101F (FA), was investigated over a wide pH range (3–9) by means of batch experiments and attenuated total reflectance Fourier transform infrared (ATR‐FTIR) spectroscopy. The quantitative results from the competitive adsorption measurements show that the efficiency of the organic acids in competing with phosphate was in the order oxalate < citrate < BTCA ≅ FA < mellitate. Oxalate showed no detectable effect, whereas the effect in the mellitate system was strong, and the aggregative results indicate that an increasing number of carboxylic groups favours competitive ability towards phosphate. The infrared spectroscopic results show conclusively that competition for goethite surface sites between carboxylic acids and phosphate is not a ligand‐exchange reaction between inner‐sphere surface complexes. Instead, ligands capable of multiple H‐bonding interactions are required to out‐compete and desorb surface complexes of phosphate. The fact that partially protonated organic acids are the most efficient emphasizes the importance of both H‐accepting carboxylate groups and H‐donating carboxylic acid groups for the competitive effect.     

Reactions of allyl isothiocyanate with alanine, glycine, and several peptides in model systems

The nucleophilic addition reactions of allyl isothiocyanate (AITC) with alanine, glycine, and five alanine and/or glycine containing di- and tripeptides were investigated in model aqueous solutions of pH 6, 8, and 10 at 25 degrees C for 2-4 weeks. The formation of primary adducts, i.e., N-allylthiocarbamoyl amino acids (ATC-amino acids) or ATC-peptides, their transformation products, i.e., 3-allyl-2-thiohydantoins originating by cyclization of ATC-amino acids or by cleavage of ATC-peptides, and several other minor components were observed. The results revealed that both addition and cleavage rates rise proportionally to pH, whereas the formation of 2-thiohydantoins from ATC-amino acids is controlled by H(3)O(+) concentration. Depending on pH, differences in reaction rates of the additions are determined by either pK(a)(NH(2)) of amino compounds or electrical effects and steric hindrance of the molecules. The latter factors are crucial also for differences in cleavage rates of ATC-peptides. With regard to the pK(a) values and simultaneous AITC decomposition by aqueous nucleophiles, the reactions with amino acids and oligopeptides are predominant reaction pathways of AITC in solutions of pH 10 and 8, respectively. Reaction mechanism of the cleavage of 2-thiohydantoins from ATC-peptides in alkaline and mild acidic solutions is different from the conventional Edman scheme used for anhydrous acid medium.     

Humic acid reactions with amino acids

Reactions between five humic acids extracted from soils with widely differing pedological histories and 17 amino acids commonly occurring in proteins were investigated in aqueous solutions at pH 3.0 and 6.5. The reactions were affected by: (a) nature of the humic acid: (b) pH of the system: and (c) length of contact. The principal reaction appeared to be the microbiological oxidative degradation of the amino acids leading to the formation of substantial amounts of ammonium. While there was no evidence that the humic acids per se interacted with the amino acids, they did not appear to interfere with the microbiological degradation of the amino acids.     

Simultaneous gas chromatographic determination of carboxylic acids in soft drinks and jams

A method was developed for simultaneous gas chromatographic determination of sorbic acid, dehydroacetic acid, and benzoic acid used as preservatives, and succinic acid, fumaric acid, malic acid, and tartaric acid used as acidulants in soft drinks and jams. A sample was dissolved in NH4OH-NH4Cl pH 9 buffer solution, and an aliquot of the solution was passed through a QAE-Sephadex A 25 column. The column was washed with water, and the carboxylic acids were eluted with 0.1N HCl. Sorbic acid, dehydroacetic acid, and benzoic acid were extracted with ethyl ether-petroleum ether (1 + 1), and determined on a 5% DEGS + 1% H3PO4 column. Succinic acid, fumaric acid, malic acid, and tartaric acid in the lower layer were derivatized with N,O-bis(trimethylsilyl)acetamide and trimethylchlorosilane, and determined on a 3% SE-30 column. Recoveries from soft drink and jam samples fortified with 0.1% each of 7 carboxylic acids ranged from 92.4 to 102.6% for preservatives, and from 88.1 to 103.2% for acidulants.     

Enhanced non-extractable residue formation of 14C-metalaxyl catalyzed by an immobilized laccase

We studied the influence of an immobilized laccase from Trametes versicolor on non-extractable residue (NER) formation of the systemic fungicide ¹⁴C-metalaxyl in soil. We added the enzyme (130 mU/g DW) to soil sterilized by gamma irradiation and observed that the amount of NER (6.3 % of applied radioactivity) after 10 days of incubation was enhanced about twofold compared to the sterile soil without laccase addition. Residues formed within samples without enhanced enzyme activity were mainly bound via ester linkages to all fractions of humic matter, i.e., fulvic acids, humic acids, non-humines, and humines, respectively. In contrast, residues formed in presence of immobilized laccase were more strongly bound by covalent linkages such as ether and C-C bonds, especially to humic acids. After chemical degradation of the humic matter, it could be observed that all NER contained the first major transformation product, i.e., metalaxyl acid. The findings underline that the residue formation of metalaxyl in soil may be partly catalyzed by immobilized extracellular oxidative enzymes through oxidative coupling reactions within the humic matter.     

Sauerstoffabsorption beeinflußende Reaktionen bei Ligninen

Reactions of lignins which influence oxygen absorption During the isolation of lignin by n-dioxane, acetone, dimethyl sulfoxid and acetic acid in presence of anorganic acids (HCl, H₂SO₄), forced by a longer extraction at 80 ± 5°C and especially in air atmosphere, condensed structures, aliphatic double bonds in phenyl cumarone systems and stilbenoide units, as well as α, β-keto groups, phenolic hydroxyl and free radicals increased, while methoxyl and aldehyde groups diminished. Less altered lignin took up relative small amounts of O₂ in the alkaline medium n-dioxane/H₂O/NaOH and in the neutral medium γ-butyrolactone/H₂O/SiO₂. In the acid medium γ-butyrolactone/H₂O/SiO₂/hydroquinone chemical bonds between lignin and the (aut-)oxidation products of hydroquinone decreased the oxygen uptake. These bonds were forced by phenolic hydroxyl and free radicals. The oxidation medium with hydroquinone, being very similar to natural conditions of decomposition is also more effective than the other investigated media in oxidizing less altered lignin like such as in straw. Reaction mechanisms for the alterations of lignin during its isolation as well as for oxidative processes in the choosen media are discussed.     

Model studies on the oxygen-induced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR

Benzaldehyde, a potent aroma chemical of bitter almond, can also be formed thermally from phenylalanine and may contribute to the formation of off-aroma. To identify the precursors involved in its generation during Maillard reaction, various model systems containing phenylalanine, phenylpyruvic acid, phenethylamine, or phenylacetaldehyde were studied in the presence and absence of moisture using oxidative and nonoxidative Py-GC-MS. Analysis of the data indicated that phenylacetaldehyde, the Strecker aldehyde of phenylalanine, is the most effective precursor and that both air and water significantly enhanced the rate of benzaldehyde formation from phenylacetaldehyde. Phenylpyruvic acid was the most efficient precursor under nonoxidative conditions. Phenethylamine, on the other hand, needed the presence of a carbonyl compound to generate benzaldehyde only under oxidative conditions. On the basis of the results obtained, a free radical initiated oxidative cleavage of the carbon-carbon double bond of the enolized phenylacetaldehyde was proposed as a possible major mechanism for benzaldehyde formation, and supporting evidence was provided through monitoring of the evolution of the benzaldehyde band from heated phenylacetaldehyde in the presence and absence of 1,1'-azobis(cyclohexanecarbonitrile) on the ATR crystal of an FTIR spectrophotometer. In the presence of the free radical initiator, the enol band of the phenylacetaldehyde centered at 1684 cm(-1) formed and increased over time, and after 18 min of heating time the benzaldehyde band centered at 1697 cm(-1) formed and increased at the expense of the enol band of phenylacetaldehyde, indicating a precursor product relationship.