Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
复制标题
谷胱甘肽-葡萄糖与脂肪或氧化脂肪反应中芳香化合物的形成机制
DOI：
10.1016/j.foodchem.2018.07.106
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发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Sun Baoguo
中科院分区：
文献类型：
--
作者：
Zhao Jian;Wang Tianze;Xie Jianchun;Xiao Qunfei;Cheng Jie;Chen Feng;Wang Shi;Sun Baoguo
Glutathione and glucose with or without chicken fat/oxidized chicken fat were thermally reacted for generation of stewed meat-like aroma, where 42 sulfur-containing odorants were identified by gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O). The observed effects or interactions on meat flavor formation due to the fats were similar to previous reports of cysteine-reducing sugar reactions. Carbohydrate module labeling approach demonstrated ten alkyl chain compounds were indeed resulted from the lipid degradation-Maillard reaction interactions, whereas the fats had little effect on formation pathways of compounds only derived from the Maillard reaction. Formation pathways of 26 potent aroma compounds were proposed, particularly, involving two benzene derivatives and seven complex thiophenes. Notably, it was found for the first time just 2-ethylthiophene could result from both an intact skeleton of glucose and the lipid degradation product of 2,4-hexadienal, and the carbohydrate modules methylglyoxal and hydroxyacetone could arise from the glutamic acid of GSH.
