Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine |
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Authors: | Ai-Nong Yu Ai-Dong Zhang |
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Affiliation: | 1. Key Laboratory of Pesticide and Chemical Biology of Ministry of Education, College of Chemistry, Central China Normal University, Wuhan 430079, China;2. School of Chemistry and Environmental Engineering, Hubei University for Nationalities, Enshi, Hubei 445000, China |
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Abstract: | The reaction of l-ascorbic acid with l-cysteine in heated aqueous solution (141 ± 1 °C) at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.00) for 2 h, resulted in the formation of a complex mixture of aroma volatiles. The volatile compounds generated were analysed by SPME–GC–MS. The results gave 43 aroma compounds. The reaction between l-ascorbic acid and l-cysteine led mainly to the formation of alicyclic sulphur compounds, thiophenes, thienothiophenes, thiophenones, thiazoles and pyrazines, most of which contain sulphur. Many of these volatiles had meaty flavour. The origin of many of the compounds was explained. The studies showed that thienothiophenes and thienones were formed mainly at acidic pH. In contrast, higher pH values could promote the production of thiophenes, thiazoles and pyrazines. |
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Keywords: | Maillard reaction Ascorbic acid Cysteine Flavour Meaty |
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