Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

• Published in: Journal of agricultural and food chemistry 2010-03, Vol.58 (5), p.3116-3124
• Main Authors: Lee, Sang Mi, Jo, Ye-Jin, Kim, Young-Suk
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Flavors and Aromas/Chemosensory Perception; Food industries; Fructose - chemistry; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Glucose - chemistry; Glutathione - chemistry; Maillard Reaction; Oxidation-Reduction
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9043327

Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography−mass spectrometry (GC-MS) and GC−olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene-2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde.