EVALUATION OF THE KEY ODORANTS IN A THERMALLY TREATED SOLUTION OF RIBOSE AND CYSTEINE BY AROMA EXTRACT DILUTION TECHNIQUES

被引:173
作者
HOFMANN, T
SCHIEBERLE, P
机构
[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM, D-85748 GARCHING, GERMANY
[2] TECH UNIV MUNICH, INST LEBENSMITTELCHEM, D-85748 GARCHING, GERMANY
关键词
AROMA EXTRACT DILUTION ANALYSIS; NONENZYMATIC BROWNING; MAILLARD REACTION; RIBOSE; CYSTEINE; FLAVOR; 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE;
D O I
10.1021/jf00056a042
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Application of the aroma extract dilution analysis on a solvent extract isolated from a thermally treated solution (145 degrees C; 20 min) of cysteine/ribose led to the identification of 2-furfurylthiol, 3-mercapto-2-pentanone, 2-methyl-3-furanthiol, 5-acetyl-2,3-dihydro-1,4-thiazine, 3-mercapto-2-butanone, and bis(2-methyl-3-furyl) disulfide showing the highest flavor dilution factors among the 29 odor-active volatiles. HRGC/olfactometry of decreasing headspace volumes established especially 2-furfurylthiol and 2-methyl-3-furanthiol as important odorants and revealed 2-thenyl mercaptan and ethyl mercaptan as further key contributors to the overall roasty, meatlike, sulfury odor of the model mixture. 5-Acetyl-2,3-dihydro-1,4-thiazine, identified for the first time among the volatiles of Maillard model reactions or foods, exhibited an intense roasty, popcorn-like odor at the low odor threshold of 0.06 ng/L of air, which was of the same order of magnitude as those reported in the literature for the roasty-smelling odorants 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline.
引用
收藏
页码:2187 / 2194
页数:8
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