Microwave-induced volatiles of the Maillard model system under different pH conditions

The volatile heterocyclic compounds produced from a D-glucose/L-cysteine browning model system by microwave irradiation were isolated and identified by gas chromatography and mass spectrometry. Microwave samples were prepared under different pHs. As the pH increased,the total volatiles generated als...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-02, Vol.39 (2), p.370-373
Main Authors: Yeo, Helen C. H, Shibamoto, Takayuki
Format: Article
Language:English
Subjects:
ALIMENT PREPARE
ALIMENTOS PREPARADOS
AROMA
Biological and medical sciences
COCINADO POR MICROONDAS
COMPOSE VOLATIL
COMPUESTO VOLATIL
CUISSON MICROONDES
FLAVEUR
Food industries
Fundamental and applied biological sciences. Psychology
REACCION DE MAILLARD
REACTION DE MAILLARD
Starch and starchy product industries
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Summary:The volatile heterocyclic compounds produced from a D-glucose/L-cysteine browning model system by microwave irradiation were isolated and identified by gas chromatography and mass spectrometry. Microwave samples were prepared under different pHs. As the pH increased,the total volatiles generated also increased. A total of 22 compounds were identified. The major compounds formed at pH 2, 5, and 7 were furans, pyrroles, and thiophenes. At pH 9, the major compounds formed were oxazoles, pyrazines, thiazoles, pyranones, and furanones. The samples at pH 2, 5, and 7 had a pungent and sulfurous odor, whereas at pH 9 a nutty, meaty, and roasted aroma. 2-Methylthiazolidine was detected for the first time in a sugar/amino acid model system. The formation mechanism of 2-methylthiazolidine is proposed on the basis of the formation of a hemimercaptal intermediate at different pHs
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00002a029