Relative Reactivities of Amino Acids in the Formation of Pyridines, Pyrroles, and Oxazoles

The contributions of 15N-labeled glycine and tested amino acids (glutamine, glutamic acid, asparagine, aspartic acid, lysine, arginine, phenylalanine, and isoleucine) to pyridine, pyrrole, and oxazole formation were investigated. Ten pyridines, nine pyrroles, two oxazoles, three amines, and one benz...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-11, Vol.43 (11), p.2917-2921
Main Authors: Hwang, Hui-Ing, Hartman, Thomas G, Ho, Chi-Tang
Format: Article
Language:English
Subjects:
ACIDE AMINE
AMINO ACID REACTIVITIES
AMINO ACIDS
AMINOACIDOS
Biological and medical sciences
COMPOSE DE LA FLAVEUR
COMPOSE HETEROCYCLIQUE
COMPOSE ORGANOAZOTE
COMPUESTO ORGANICO DEL NITROGENO
COMPUESTOS DEL SABOR
COMPUESTOS HETEROCICLICOS
FLAVOUR COMPOUNDS
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
HETEROCYCLIC COMPOUNDS
ISOTOPE LABELING
MAILLARD REACTION
Methods of analysis, processing and quality control, regulation, standards
MODELE
MODELOS
ORGANIC NITROGEN COMPOUNDS
REACCION DE MAILLARD
REACTION DE MAILLARD
TECHNIQUE DES TRACEURS
TECNICAS DE TRAZADORES
TRACER TECHNIQUES
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Summary:The contributions of 15N-labeled glycine and tested amino acids (glutamine, glutamic acid, asparagine, aspartic acid, lysine, arginine, phenylalanine, and isoleucine) to pyridine, pyrrole, and oxazole formation were investigated. Ten pyridines, nine pyrroles, two oxazoles, three amines, and one benzonitrile were identified in the present study. The quantities of pyridines, pyrroles, and oxazoles in the reaction mixture of glycine and aspartic acid were the highest. Aspartic acid, lysine, and asparagine had the highest contribution in pyridine, pyrrole, and oxazole formation, respectively. In the presence of glycine, glutamic acid showed the least contribution, whereas asparagine had the highest contribution to the formation of all nitrogen-containing compounds among the tested amino acids. While lysine was able to increase the reactivity of glycine, arginine inhibited the capability of glycine to produce nitrogen-containing volatile compounds
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00059a027