Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
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DOI：
10.1021/jf0200366
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发表时间：
2002-07
影响因子：
6.1
通讯作者：
C. Obretenov;J. Demyttenaere;K. Tehrani;A. Adams;M. Keršienė;N. De Kimpe*
中科院分区：
文献类型：
--
作者：
C. Obretenov;J. Demyttenaere;K. Tehrani;A. Adams;M. Keršienė;N. De Kimpe*
使用最近批准的标准方案，从L-（+）-抗坏血酸-甘氨酸、L-（+）-抗坏血酸-赖氨酸、L-（+）-抗坏血酸-谷氨酸和葡萄糖-甘氨酸的模型系统制备高分子量（HMW）水溶性类黑精。从L-（+）-抗坏血酸制备的HMW水溶性类黑精的量比从葡萄糖获得的量高5-15倍以上。通过固相微萃取（SPME）研究了模型风味化合物乙酸异戊酯从类黑精中的释放，结果表明SPME是一种适合于分析含类黑精溶液中风味释放的技术。从对类黑精对乙酸异戊酯的保留能力的研究中，从由L-（+）-抗坏血酸-甘氨酸模型系统制备的类黑精中观察到风味化合物的释放增加，而从由L-（+）-抗坏血酸-赖氨酸/谷氨酸模型系统制备的类黑精中观察到相反的效果。由葡萄糖-甘氨酸模型体系制备的类黑精具有与由L-（+）-抗坏血酸-甘氨酸模型体系制备的类黑精相同的作用。
High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of L-(+)-ascorbic acid-glycine, L-(+)-ascorbic acid-lysine, L-(+)-ascorbic acid-glutamic acid, and glucose-glycine using a very recently approved standard protocol. The amount of HMW water-soluble melanoidins prepared from L-(+)-ascorbic acid was over 5-15 times higher than the amount obtained from glucose. The study of the release of a model flavor compound, namely isoamyl acetate, from melanoidins by solid-phase microextraction (SPME) showed that SPME is a suitable technique for the analysis of flavor release from melanoidin-containing solutions. From the studies on the retention capacity of the melanoidins toward isoamyl acetate, an increased release of the flavor compound was observed from the melanoidins prepared from the L-(+)-ascorbic acid-glycine model system, whereas the opposite effect was observed from the melanoidins prepared from the L-(+)-ascorbic acid-lysine/glutamic acid model systems. The melanoidins prepared from the glucose-glycine model system had the same effect as the melanoidins prepared from the L-(+)-ascorbic acid-glycine model system.