Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems

被引：42

作者：

Chen, JH ^{[1
]}

Ho, CT ^{[1
]}

机构：

[1] Rutgers State Univ, Cook Coll, Dept Food Sci, New Brunswick, NJ 08901 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 02期

关键词：

serine; threonine; glutamine; ribose; glucose; fructose; Maillard reaction; flavor;

D O I：

10.1021/jf980771a

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Thermal generation of volatiles in nine model reactions was studied and compared. Each of the model systems contained one amino acid and one monosaccharide. The amino acid was serine, threonine, or glutamine, and the monosaccharide was ribose, glucose, or fructose. More unsubstituted pyrazine was generated in serine-sugar systems than threonine-sugar systems. The formation of several furfuryl-substituted pyrazines and pyrroles was observed in some of the studied systems. Total pyrazines were generated more in glutamine-containing systems than in serine-and threonine-containing systems, and the reverse was true for generation of furfuryl-substituted compounds. Acetylpyrazine was generated in serine/threonine/glutamine-glucose and serine/glutamine-fructose systems.

引用

页码：643 / 647

页数：5

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