Maillard-Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine

Equimolar mixtures of cysteine and ribose mixed with an excess of microcrystalline cellulose powder were heated at 185 degrees C with or without the addition of phosphatidylcholine. Volatile products were analyzed by headspace concentration and GC-MS. Sulfur-containing heterocyclic compounds dominat...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-05, Vol.43 (5), p.1302-1306
Main Authors: Mottram, Donald S, Whitfield, Frank B
Format: Article
Language:English
Subjects:
CISTEINA
COMPOSE VOLATIL
COMPUESTO VOLATIL
CYSTEINE
LECITHINE
LECITINAS
REACCION DE MAILLARD
REACCIONES QUIMICAS
REACTION CHIMIQUE
REACTION DE MAILLARD
RIBOSA
RIBOSE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
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Summary:Equimolar mixtures of cysteine and ribose mixed with an excess of microcrystalline cellulose powder were heated at 185 degrees C with or without the addition of phosphatidylcholine. Volatile products were analyzed by headspace concentration and GC-MS. Sulfur-containing heterocyclic compounds dominated the volatiles, with trithiolanes, trithianes, and thiazoles among the most abundant components. Some qualitative and quantitative differences were found between the volatiles from the reactions performed with and without cellulose. The cellulose was not totally inert; volatiles were formed from its thermal degradation and its reaction with cysteine. In general, the addition of phospholipid had only a small effect on the volatile profile, with small amounts of lipid degradation products and lipid-Maillard interaction products formed. However, three methylthio-substituted furans and thiophenes were found in the phospholipid-containing systems which were not detected in the lipid-free reaction mixtures
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00053a033