The effect of pH on the formation of aroma compounds produced by heating a model system containing L-ascorbic acid with L-threonine/L-serine
The effect of pH on the formation of aroma compounds produced by heating a model system containing L-ascorbic acid with L-threonine/L-serine
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DOI：
10.1016/j.foodchem.2009.06.026
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发表时间：
2010-03
期刊：
影响因子：
8.8
通讯作者：
Ai-Nong Yu;Aidong Zhang
中科院分区：
文献类型：
--
作者：
Ai-Nong Yu;Aidong Zhang
采用固相微萃取-气相色谱-质谱（SPME-GC-MS）联用技术，并进一步利用LRI技术，对L-抗坏血酸与L-苏氨酸/L-丝氨酸在5种不同pH值（5.00、6.00、7.00、8.00和9.55）和143±2°C下反应2 h所形成的香气化合物进行了鉴定。结果表明，共鉴定出35种香气成分。L-抗坏血酸和L-苏氨酸/L-丝氨酸之间的反应主要导致吡嗪的形成。其中许多是烷基吡嗪，如2-甲基吡嗪、2，5-二甲基吡嗪、2-乙基吡嗪、2-乙基-6-甲基吡嗪、2-乙基-5-甲基吡嗪、3-乙基-2，5-二甲基吡嗪、2，3-二乙基-5-甲基吡嗪和3，5-二乙基-2-甲基吡嗪;其他鉴定的化合物是呋喃和醛。在L-抗坏血酸与L-苏氨酸系统中比在L-抗坏血酸与L-丝氨酸系统中产生更多的挥发物。研究表明，糠醛、2-呋喃甲醇、苯并呋喃、2，5-呋喃甲醛和2-呋喃基呋喃等呋喃类化合物主要在酸性条件下生成，而较高的pH值有利于吡嗪类化合物的生成。
The identification of aroma compounds, formed from the reactions of l-ascorbic acid with l-threonine/l-serine at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.55) and 143±2°C for 2h, was performed using a SPME–GC–MS technique, and further use of LRI. The results showed 35 aroma compounds. The reaction between l-ascorbic acid and l-threonine/l-serine led mainly to the formation of pyrazines. Many of these were alkylpyrazines, such as 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, and 3,5-diethyl-2-methylpyrazine; other compounds identified were furans and aldehydes. More volatiles were generated in l-ascorbic acid with l-threonine systems than in l-ascorbic acid with l-serine systems. The studies showed that furans, such as furfural, 2-furanmethanol, benzofuran, 2,5-furandicarboxaldehyde and 2-furfurylfuran were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines.