Aroma Compounds Generated from L-Ascorbic Acid and L-Methionine during the Maillard Reaction
Aroma Compounds Generated from L-Ascorbic Acid and L-Methionine during the Maillard Reaction
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DOI：
10.4028/www.scientific.net/amr.781-784.1811
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发表时间：
2013-09
期刊：
影响因子：
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通讯作者：
X. Yang;Ai-Nong Yu
中科院分区：
文献类型：
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作者：
X. Yang;Ai-Nong Yu
研究了L-抗坏血酸与L-蛋氨酸体系美拉德反应生成的芳香化合物。将混合物在142±2°C下在油浴中在五种不同pH值（5、6、7、8或9）下加热2小时，同时搅拌。通过顶空-SPME-GC-MS技术和进一步使用LRI对反应混合物进行分析。共鉴定出27种化合物，其中吡嗪类11种，噻吩类5种，脂肪族含硫化合物6种，呋喃类4种，苯酚类1种。研究表明，在酸性条件下，主要生成呋喃类化合物（不含硫）、4-羟基苯并[B]噻吩和2，3，5-三噻烷，而较高的pH值则促进吡嗪类化合物、酰基噻吩、2-异丙基硫代噻吩、丁二酸二硫代甲酯和2，4-二叔丁基苯酚的生成。pH值对其他化合物形成的影响并不遵循一致的模式。
Aroma compounds from the Maillard reaction of the l-ascorbic acid and l-methionine system were investigated. The mixture was heated while stirring at 142±2°C for 2 h in an oil bath at five different pH values (5, 6, 7, 8, or 9). Analysis of the reaction mixture was performed by headspace-SPME–GC–MS technique, and further use of LRI. 27 Components, comprising 11 pyrazines, 5 thiophenes, 6 aliphatic S compounds, 4 furans (non-S-containing) and 1 phenol, were identified. The studies showed that furans (non-S-containing), 4-hydroxybenzo[b]thiophene and 2,3,5-trithiahexane were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines, acylthiophenes, 2-(isopropylthio)thiophene, methyl butanedithioate and 2,4-di-tert-butylphenol. The effect of pH on the formation of other compounds did not follow a consistent pattern.