Volatiles from the Maillard reaction of L‐ascorbic acid with L‐glutamic acid/L‐aspartic acid at different reaction times and temperatures
Volatiles from the Maillard reaction of L‐ascorbic acid with L‐glutamic acid/L‐aspartic acid at different reaction times and temperatures
复制标题
DOI：
10.1002/apj.607
复制
发表时间：
2012-07
影响因子：
1.8
通讯作者：
Zhi-Wei Tan;Ai-Nong Yu
中科院分区：
文献类型：
--
作者：
Zhi-Wei Tan;Ai-Nong Yu
在L-抗坏血酸（阿萨）与L-谷氨酸（Glu）/L-天冬氨酸（Asp）的美拉德反应中，反应温度和反应时间对吡嗪的生成有影响。我们的研究表明，直到反应温度达到120 °C，在两个模型系统中才形成吡嗪。涉及阿萨和Glu的模型系统显示随着温度的升高，2，5-二甲基吡嗪和2-乙基-3-甲基吡嗪的形成增加，并且随着反应时间的增加，2-乙基-3-甲基吡嗪的形成增加。在阿萨与Asp反应的模型体系中，3-乙基-2，5-二甲基吡嗪和3，5-二乙基-2-甲基吡嗪的形成随温度升高而增加，3-乙基-2，5-二甲基吡嗪、3，5-二乙基-2-甲基吡嗪和2-乙基-6-甲基吡嗪的形成随反应时间增加。这些结果提供了吡嗪化合物形成的潜在机制的信息，并可能在含阿萨的食品的热加工提供指导。版权所有© 2011科廷科技大学和约翰威利父子有限公司。
The formation of pyrazines in the Maillard reaction of L-ascorbic acid (ASA) with L-glutamic acid (Glu)/L-aspartic acid (Asp) is influenced by reaction temperature and reaction time. Our studies indicate that pyrazines are not formed in both model systems until the reaction temperature reaches 120 °C. The model systems involving ASA and Glu show increased formation of 2,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine with increasing temperature and an increased formation of 2-ethyl-3-methylpyrazine with reaction time. In model systems where ASA reacted with Asp, the formation of 3-ethyl-2,5-dimethylpyrazine and 3,5-diethyl-2-methyl-pyrazine increased with increasing temperature and the formation of 3-ethyl-2,5-dimethylpyrazine, 3,5-diethyl-2-methylpyrazine, and 2-ethyl-6-methylpyrazine increased with reaction time. These results provide information on potential mechanisms in the formation of pyrazine compounds and could provide guidelines in the thermal processing of foods containing ASA. Copyright © 2011 Curtin University of Technology and John Wiley & Sons, Ltd.