Four aldehydes commonly found in fragrances and food flavorings were evaluated for reactivity toward the nucleosides of DNA.  Nucleosides investigated were 2'-deoxyguanosine, 2'-deoxycytosine, thymidine, and 2'-deoxyadenosine .  Reactions with isovaleraldehyde, cuminaldehyde, p-anisaldehyde, and 3,4-dimethoxybenzaldehyde were conducted in dimethyl sulfoxide with and without the presence of arginine. HPLC, UV, and 1H NMR were used to analyze each reaction mixture for product formation.

Analyzing potential interactions between DNA and isovaleraldehyde, cuminaldehyde, <i>p</i>-anisaldehyde, and 3,4-dimethoxybenzaldehyde

248th National Meeting (2014)

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Analyzing potential interactions between DNA and isovaleraldehyde, cuminaldehyde, p-anisaldehyde, and 3,4-dimethoxybenzaldehyde