Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
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DOI：
10.1016/j.lwt.2006.09.008
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发表时间：
2007-01-01
影响因子：
6
通讯作者：
Cerny, Christoph
中科院分区：
文献类型：
--
作者：
Cerny, Christoph
已知半胱氨酸和硫胺素与还原糖的美拉德反应对肉和类肉加工调味料的香气产生很重要。顶空SPME分析结合GC-MS分析了[(13)C(5)]木糖、半胱氨酸和硫胺素的溶液在145℃加热20分钟后产生的挥发物。质谱分析表明，得到的2-呋喃醛和2-呋喃基硫醇是（13）C(5)标记的，因此来源于木糖，而3-巯基-2-丁酮、4,5-二氢-2-甲基-3(2H)-呋喃酮、4,5-二氢-2-甲基-3-呋喃基硫醇和4,5-二氢-2-甲基-3(2H)-噻吩几乎没有标记，表明它们来源于硫胺素。当半胱氨酸存在时，木糖和硫胺素对2-甲基-3-呋喃生物醇和3-巯基-2-戊酮的形成同样重要。然而，在没有半胱氨酸的情况下，这两种硫化合物都是由硫胺素形成的，这表明木糖不再起作用，强调了半胱氨酸作为硫源的作用。(C) 2006瑞士食品科学与技术学会。Elsevier Ltd.出版。版权所有。
The Maillard reaction of cysteine and thiamine with reducing sugars is known to be important for the aroma generation both in meat and meat-like process flavourings. Headspace SPME analysis in combination with GC-MS was used to analyse the volatiles produced from a solution of [(13)C(5)]xylose, cysteine and thiamine, heated at 145 degrees C during 20 min. Analysis of the mass spectra showed that the resulting 2-furaldehyde and 2-furfurylthiol were (13)C(5)-labeled and hence stem from xylose, whereas 3-mercapto-2-butanone, 4,5-dihydro-2-methyl-3(2H)-furanone, 4,5-dihydro-2-methyl-3-furanthiol and 4,5-dihydro-2-methyl-3(2H)-thiophene were virtually unlabeled suggesting their origin from thiamine. Xylose and thiamine were equally important for the formation of 2-methyl-3-furantbiol and 3-mercapto-2-pentanone, when cysteine was present in the reaction. In the absence of cysteine, however, both sulfur compounds were only formed from thiamine indicating that xylose did no longer play a role therewith emphasizing the role of cysteine as sulfur source. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.