VOLATILE NITROGEN-CONTAINING COMPOUNDS GENERATED FROM MAILLARD REACTIONS UNDER SIMULATED DEEP-FAT FRYING CONDITIONS |
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| Authors: | HYE-KYUNG CHUN CHI-TANG HO |
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| Affiliation: | National Rural Living Science Institute Rural Development Administration 88–2, Seudun-dong Kwonsun-gu, Suweon Kyung-gi-do, 441–100, Korea;Department of Food Science Cook College Rutgers, The State University of New Jersey New Brunswick, NJ 08903 USA |
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| Abstract: | A total of 29 volatile nitrogen-containing compounds were identified from model systems containing glutamine, glutamic acid, asparagine and aspartic acid, respectively, with glucose under simulated deep-fat frying conditions in corn oil. Alkylpyrazines were the most important flavor compound generated. Glutamine, which released free ammonia easily under this condition gave the highest yield of alkylpyrazines. The profiles of pyrazines produced by each amino acid were significantly different. In a glutamine system, 2-(2-furyl)pyrazine, 2-(2-furyl)- 5-methylpyrazine and 2-(2-furyl)-6-methylpyrazine were the major compounds generated. |
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