Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions
Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions
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DOI：
10.1016/j.foodchem.2009.01.071
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发表时间：
2009-08-15
期刊：
影响因子：
8.8
通讯作者：
De Kimpe, Norbert
中科院分区：
文献类型：
--
作者：
Adams, An;De Kimpe, Norbert
虽然已经描述了抗坏血酸在美拉德型反应中的参与，但是由抗坏血酸与不同氨基酸的相互作用产生的风味化合物的形成以前还没有报道。因此，从20种氨基酸与抗坏血酸的模型反应的风味化合物的形成进行了研究，在干烤条件下。鉴定了36种不同的吡嗪，主要是乙基和甲基取代的吡嗪。检测到的吡嗪的量与由戊糖形成的吡嗪的量相当。赖氨酸是最具反应性的氨基酸，并产生最高量的烷基吡嗪。抗坏血酸的还原活性影响吡嗪生成的反应机理，从而影响生成的吡嗪的类型。添加碱，如碳酸钾，显着增强吡嗪形成抗坏血酸的大多数氨基酸。在没有羰基化合物的情况下，由丝氨酸和苏氨酸形成吡嗪也通过加入碳酸钾而大大增强。在所有的模型系统中检测到呋喃在相对较低的量，其形成并没有增强碳酸钾的加入。(C)2009爱思唯尔有限公司保留所有权利。
Although the participation of ascorbic acid in Maillard-type reactions has been described, the formation of flavour compounds resulting from the interaction of ascorbic acid with different amino acids has not been reported before. Therefore, the formation of flavour compounds from the model reactions of 20 amino acids with ascorbic acid was studied under dry-roasting conditions. Thirty-six different pyrazines were identified, mostly ethyl and methyl substituted pyrazines. The amounts of pyrazines detected were comparable to those formed from pentose sugars. Lysine was the most reactive amino acid and yielded the highest amounts of alkylpyrazines. The reducing activity of ascorbic acid influenced the reaction mechanism of pyrazine formation and thus the type of pyrazines produced. Addition of a base, such as potassium carbonate, significantly enhanced pyrazine formation from ascorbic acid for most amino acids. The formation of pyrazines from serine and threonine without a carbonyl compound was greatly enhanced by the addition of potassium carbonate as well. Furan was detected in all model systems in relatively low amounts and its formation was not enhanced by the addition of potassium carbonate. (C) 2009 Elsevier Ltd. All rights reserved.