Effect of Sucrose on the Volatile Compounds Produced from Heated Glycine and Soybean Oil

A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed by GC and GC-MS. 2-Pentylpyridine was the highest heterocyclic volatile compound found in the mixtur...

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Bibliographic Details
Published in:Food Science and Technology Research 1999, Vol.5(4), pp.393-397
Main Authors: WANG, Ziyang, WU, Quia Hong, WU, Chung-May
Format: Article
Language:English
Subjects:
2-pentylpyridine
furfural
glycine
Maillard reaction
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Summary:A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed by GC and GC-MS. 2-Pentylpyridine was the highest heterocyclic volatile compound found in the mixture. Effect of sucrose on the volatile compounds produced from heated glycine and soybean oil was also studied, furfurals, pyrroles and oxidative thermal degradation products of fatty acids (OTDPFA) were found, but no pyridines. Factors affecting the producing of 2-pentylpyridine were investigated by two sources of chemicals: one was furfural which is one of the major thermal degradation products of sucrose, and the other was OTDPFA which remains from soybean oil after heating. The results indicated that 2, 4-heptadienal induced the production of 2-ethylpyridine, but no 2-pentyl-pyridine; 2, 4-decadienal enhanced the production of 2-pentylpyridine; while all other chemicals tested in this study decreased pyridines. This suggested that oxidation-reduction potential and availability of 2, 4-decadienal affected the production of 2-pentylpyridine.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.5.393