Effect of pH on the volatile formation from the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone

The effect of pH on the volatile components formed by the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone was studied in a Parr bomb model system. pH values of 2.2, 5.1, and 7.1 represented points below, around, and above the isoelectric points of cysteine. At pH 2.2, the major c...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1988-07, Vol.36 (4), p.801-803
Main Authors: Shu, Chi Kuen, Ho, Chi Tang
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Summary:The effect of pH on the volatile components formed by the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone was studied in a Parr bomb model system. pH values of 2.2, 5.1, and 7.1 represented points below, around, and above the isoelectric points of cysteine. At pH 2.2, the major components formed were 3-methyl-2-(2-oxopropyl)thiophene, 1,2,3-trithia-5-cycloheptene, 2,5-dimethyl-4-hydroxy-3(2H)-thiopenone, and 2,4-hexanedione. At pH 5.1, the major components formed were 3,5-dimethyl-1,2,4-trithiolane isomers and 2,5-dimethyl-4-hydroxy-3(2H)-thiophenone. The reaction at pH 2.2 generated the best meat flavor in terms of the roasted and meaty notes evaluated.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00082a032