封闭/敞开体系对酪氨酸美拉德反应香味成分的影响

目的：揭示封闭/敞开反应条件下酪氨酸美拉德反应产物香味成分变化规律。方法：以酪氨酸、葡萄糖、木糖为反应原料，通过气相色谱质谱联用分析技术测定封闭/敞开体系下原料在不同溶剂和不同反应温度产生的美拉德反应香味成分的类型和含量。结果：封闭/敞开体系下产物类型和含量均有较大差别。封闭条件下醇类香味成分含量更高；而敞开体系下酯类、酮类香味成分含量更高。结论：美拉德反应过程中活性氧以及活性中间体的含量可能是导致封闭/敞开体系下香味成分差异的原因。

The influence of closed/open conditions on the flavoring compounds produced from tyrosine-based Maillard reaction

Objective:This article is aimed to explore the influence of closed/open conditions on the flavor compounds of Maillard reaction.Methods:The species and amounts of flavor compounds produced from Tyrosine-based Maillard reactions under closed/open conditions in different solvents and reaction temperatures were determined by GC-MS.Results:The results showed that the species and contents of flavor products are quite different under closed and open conditions. The amounts of alcohol flavor compounds were higher in closed system, while the amount of esters and ketones were higher inopensystem.Conclusion:The amounts of active oxygen and intermediates produced during the reactions likely result in the difference between closed and opensystems from the proposed mechanisms.