Simplified kinetic scheme of flavor formation by the Maillard reaction
Simplified kinetic scheme of flavor formation by the Maillard reaction
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DOI：
10.1111/j.1365-2621.2002.tb08772.x
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发表时间：
2002-09-01
影响因子：
3.9
通讯作者：
Braat, P
中科院分区：
文献类型：
--
作者：
Jousse, F;Jongen, T;Braat, P
简化的动力学模式将挥发性化合物分为4类：吡咯和其他含氮杂环化合物（PY）、呋喃和其他含氧杂环化合物（FU）、羰基化合物（C）和吡嗪（PZ）。该方案包括III反应步骤。这些步骤中的一些的反应速率的数量级可以从文献来源确定。使用这些速率，该方案能够将FU和PZ（来自文献）的生成的伪零级速率与反应物的初始温度和浓度相关联。它还再现了在甘油基质中的模型葡萄糖-丙氨酸系统中挥发物形成的动力学，如通过GC-MS在4个温度下测量的。
The simplified kinetic scheme presented categorizes the volatile compounds into 4 classes: pyrroles and other nitrogen-containing heterocyclic compounds (PY), furans and other oxygen-containing heterocyclic compounds (FU), carbonyls (C), and pyrazines (PZ). The scheme comprises I I reaction steps. The order of magnitude of the reaction rate for some of these steps could be determined from literature sources. Using these rates, the scheme was able to correlate the pseudo-zero-order rate of generation of FU and PZ (from the literature) to the initial temperature and concentration of reactants. It also reproduces the kinetics of volatile formation in a model glucose-alanine system in a glycerol matrix, as measured for 4 temperatures by GC-MS.