Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

Polymers - Tập 11 Số 3 - Trang 521
Song Ze1, Qian Jia1, Miaomiao Shi2, Tao Feng1, Shiqing Song1
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
2School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China

Tóm tắt

The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like process flavorings. SPME(solid phase microextraction)/GC-MS was used to analyze the volatiles produced from a solution of [13C6]glucose, cysteine, and lipid degradation product- (E)-2-nonenal, heated at 130 °C for 90 min. Analysis of the mass spectra showed that the resulting 2-butyl-thiophene and 5-butyldihydro-2(3H)-furanone were 13C6-labeled and hence stemmed from glucose. Glucose and (E)-2-nonenal were equally important for the formation of 2-pentylfuran, whether cysteine was present in the reaction or not. 2-Furanmethanol, (E)-2-(1-pentenyl)-furan, 2-hexanoylfuran, ethanethiol, 5-methyl-2(5H)-thiophenone, 1-methyl-5-mercaptotetrazole, 4-pentyl-pyridine, 2-pentyl-thiophene, and 2-mercaptopropanoic acid were virtually 13C1-13C4 labeled, suggesting an origin from both glucose and cysteine and/or (E)-2-nonenal carbons. Thus, the relative contribution of aldehyde to the C-skeleton of a particular aroma compound changed substantially when both glucose and cysteine were involved in its formation.

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Polymers

Tập 11 Số 3

521

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