Volatile compounds produced by the reaction of leucine and valine with glucose in propylene glycol
Volatile compounds produced by the reaction of leucine and valine with glucose in propylene glycol
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DOI：
10.1021/jf950051t
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发表时间：
1996-01-01
影响因子：
6.1
通讯作者：
Said, IM
中科院分区：
文献类型：
--
作者：
Samsudin, MW;Sun, RT;Said, IM
将等分子量的氨基酸（L-亮氨酸和L-缬氨酸）和D-葡萄糖在丙二醇中于140 ℃回流2小时。通过同时蒸汽蒸馏和萃取分离挥发物。提取物预先用苯-乙醚梯度硅胶柱色谱法分离。通过GC和GC-MS分析，共鉴定出27种化合物，包括13种吡嗪类化合物、6种二氧戊环类化合物、2种醛类化合物、2种酸类化合物和2种吡啶类化合物。二氧戊环类、醛类和吡嗪类化合物是主要的挥发物，它们分别占气相色谱总峰面积的41.13%、23.67%和17.69%。形成途径和感官特性进行了描述。
Equimolecular amounts of amino acids (L-leucine and L-valine) and D-glucose were refluxed at 140 degrees C for 2 h in propylene glycol. The volatiles were isolated by simultaneous steam distillation and extraction. The extracts were separated in advance by column chromatography on silica gel with a benzene-ether gradient. The resulting fractions were analyzed by GC and GC-MS. Twenty-seven compounds, including 13 pyrazines, 6 dioxolanes, 2 aldehydes, 2 acids, and 2 pyridines, were identified. Dioxolanes, aldehydes, and pyrazines are the major volatiles, and the percentages of their total gas chromatographic peak areas are 41.13, 23.67, and 17.69 respectively. Formation pathways and sensory properties are described.