GENERATION OF SWISS CHEESE FLAVOR COMPONENTS BY THE REACTION OF AMINO-ACIDS WITH CARBONYL-COMPOUNDS
GENERATION OF SWISS CHEESE FLAVOR COMPONENTS BY THE REACTION OF AMINO-ACIDS WITH CARBONYL-COMPOUNDS
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DOI：
10.3168/jds.s0022-0302(89)79150-5
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发表时间：
1989-03-01
影响因子：
3.5
通讯作者：
HAMMOND, EG
中科院分区：
文献类型：
--
作者：
GRIFFITH, R;HAMMOND, EG
先前的工作已经表明，羰基-氨基酸复合物在奶酪和保加利亚乳杆菌培养物的水提取物中产生风味中是重要的。乙二醛，甲基乙二醛，二羟基丙酮，乙醇是澄清剂之间的羰基在这样的提取物，所以这些羰基在室温下从各种氨基酸产生风味的能力进行了评估。这些混合物的醚提取物的气相色谱和质谱法被用来确定负责的芳香的特定化合物。在风味产生反应中重要的氨基酸是缬氨酸、亮氨酸、异亮氨酸、甲硫氨酸、半胱氨酸、苯丙氨酸、脯氨酸和赖氨酸。异戊醛、2-甲基丁醛、异丁醛、苯乙醛和甲硫氨酸分别由亮氨酸、异亮氨酸、缬氨酸、苯丙氨酸和甲硫氨酸通过Strecker降解形成。除了Strecker降解产生的醛之外，重要的风味剂是来自苯丙氨酸的苯甲醛和苯乙酮，来自甲硫氨酸的二甲基二硫化物和二甲基三硫化物，来自半胱氨酸和甲基乙二醛的2-乙酰基噻唑，来自赖氨酸和二羟基丙酮的烷基吡嗪，来自某些羰基与脯氨酸和赖氨酸反应的2-乙酰基-1-吡咯啉，来自甲基乙二醛的2，5-二甲基-4-OH-3（2 H）-呋喃酮，和2-甲基苯甲醛。鉴定的其它挥发物包括来自脯氨酸-甲基乙二醛和脯氨酸-二羟基丙酮复合物的乙酰基-甲基-2，3-二氢吡咯嗪的异构体和δ-来自赖氨酸-羰基组合的戊内酰胺。反应产物占大多数的风味，以前注意到在含水的奶酪提取物和奶酪微生物的文化。
Previous work has shown that carbonyl-amino acid complexes are important in generating flavors in aqueous extracts of cheeses and Lactobacillus bulgaricus cultures. Glyoxal, methylglyoxal, dihydroxyacetone, and ethanol were prominant among the carbonyls in such extracts, so the ability of these carbonyls to generate flavors from various amino acids at room temperature was evaluated. Gas chromatography and mass spectrometry of ether extracts of these mixtures were used to identify the particular compounds responsible for the aromas. the amino acids important in the flavor-generating reactions were valine, leucine, isoleucine, methionine, cysteine, phenylalanine, proline, and lysine. Isovaleraldehyde, 2-methylbutanal, isobutanal, phenylacetaldehyde, and methional, respectively, were formed from leucine, isoleucine, valine, phenylalanine, and methionine via the Strecker degradation. Important flavors in addition to the aldehydes produced by the Strecker degradation were benzaldehyde and acetophenone from phenylalanine, dimethyldisulfide and dimethyltrisulfide from methionine, 2-acetylthiazole from cysteine and methylglyoxal, alkylpyrazines from lysine and dihydroxyacetone, 2-acetyl-1-pyrroline from reaction of certain carbonyls with proline and lysine, 2,5-dimethyl-4-OH-3(2H)-furanone from methylglyoxal, and 2-methylbenzaldehyde from proline and ethanal. Other volatiles identified include isomers of acetyl-methyl-2,3-dihydropyrrolizine from the proline-methylglyoxal and proline-dihydroxyacetone complexes and .delta.-valerolactam from the lysine-carbonyl combinations. The reaction products accounted for most of the flavors previously noted in aqueous cheese extracts and cultures of cheese microorganisms.