Mark L. Dewis

Proposed mechanisms for the fragmentation of doubly allylic alkenamides (tingle compounds) by low energy collisional activation in a triple quadrupole mass spectrometer

Tingle compounds are a class of alkenamides with organoleptic properties that include a numbing or a pins and needles effect that is generally perceived on the lips and in the mouth when consumed. They occur in nature in a number of botanical species. Spilanthol and Pellitorine are important examples of tingle compounds. A number of homologs and analogs were synthesized to study the effect of chain length, double bond location, and amide moiety on the tingle effect. This also provided the opportunity to study the behavior of these compounds in the collision cell of a triple quadrupole mass spectrometer. The doubly allylic 2E,6Z-alkenamides, which made up the largest class studied, fragmented in a characteristic way to produce a distonic radical cation and a cyclopropene cation. Mechanisms for the formation of these ions are proposed. The mechanisms are supported by energy-resolved mass spectrometric data, the analysis of deuterated analogs and homologs that are not doubly allylic, and exact mass measurements. Exceptions to the proposed mechanisms are also presented. These data represent the first attempt to apply mechanistic principles to the product ions observed in the MS/MS spectra of these compounds. The authors believe the results of this study will facilitate the identification of these and similar compounds and contribute to the fundamental understanding of the behavior of alkenamides in the collision cell of a triple quadrupole mass spectrometer.

2, 5-Diketopiperazines (Cyclic Dipeptides) in Beef: Identification, Synthesis, and Sensory Evaluation

Stewed beef and grilled dry aged beef were analyzed as part of an in-depth analytical program, with the aim of creating new flavors incorporating only compounds identified in the target foods and identifying new synthesis targets. In-house GC-MS analyses of several types of cooked beef have identified over 1000 volatile and semivolatile components; many for the 1st time. Among the semivolatiles detected were ten 2, 5-diketopiperazines (cyclic dipeptides) previously unreported in beef. These cyclic dipeptides are cis-cyclo(L-Ile-L-Pro), cis-cyclo(L-Leu-L-Pro), cis-cyclo(L-Pro-L-Pro), cis-cyclo(L-Pro-L-Val), cis-cyclo(L-Ala-L-Pro), cyclo(Gly-L-Pro), cyclo(Gly-L-Leu), cis-cyclo(L-Met-L-Pro), cis-cyclo(L-Phe-L-Pro), and cis-cyclo(L-Phe-L-Val). All 10 cyclic dipeptides were synthesized and evaluated organoleptically. Among them cis-cyclo(L-Leu-L-Pro), cis-cyclo(L-Met-L-Pro), and cis-cyclo(L-Phe-L-Pro) were found to be of particular organoleptic interest.