Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine

Equimolar aqueous solutions of glycine, diglycine, triglycine, and tetraglycine were heated separately with D-glucose at 180 degree C at pH 4-5 in a Parr bomb for 2 h. The volatile compounds generated from the reaction were analyzed by gas chromatography and gas chromatography-mass spectrometry. The...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-09, Vol.39 (9), p.1553-1554
Main Authors: Oh, Yu Chiang, Shu, Chi Kuen, Ho, Chi Tang
Format: Article
Language:English
Subjects:
Biological and medical sciences
COMPOSE DE LA FLAVEUR
COMPOSE VOLATIL
COMPUESTO VOLATIL
COMPUESTOS DEL SABOR
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
GLICINA
GLYCINE (ACIDE AMINE)
Methods of analysis, processing and quality control, regulation, standards
PEPTIDE
PEPTIDOS
REACCION DE MAILLARD
REACTION DE MAILLARD
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
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Summary:Equimolar aqueous solutions of glycine, diglycine, triglycine, and tetraglycine were heated separately with D-glucose at 180 degree C at pH 4-5 in a Parr bomb for 2 h. The volatile compounds generated from the reaction were analyzed by gas chromatography and gas chromatography-mass spectrometry. The Maillard reaction of glucose with glycine and triglycine produced significantly greater amounts of pyrazines than that with either diglycine or tetraglycine. The similarity of the results of glycine with triglycine and diglycine with tetraglycine in the pyrazine formation also suggests that tripeptides or tetrapeptides could be degraded through diketopiperazines
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00009a003