Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus

被引：57

作者：

Adams, An ^{[1
]}

De Kimpe, Norbert ^{[1
]}

机构：

[1] Univ Ghent, Fac Biosci Engn, Dept Organ Chem, B-9000 Ghent, Belgium

来源：

FOOD CHEMISTRY | 2007年 / 101卷 / 03期

关键词：

Bacillus cereus; bioflavour; alkylpyrazines; 2-acetyl-1-pyrroline; Maillard flavour;

D O I：

10.1016/j.foodchem.2006.03.027

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The production of alkylpyrazines and 2-acetyl-1-pyrroline by different Bacillus cereus strains, which has been previously reported, was studied in detail. B. cereus ATCC 27522 produced the highest amounts of flavour compounds when grown as surface cultures on plate count agar. Pyrazine, methylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine and 3-ethyl-2,5-dimethylpyrazine were produced in low amounts. Since they were also detected in control flasks, an enzymatic formation was concluded to be unlikely. Only the production of 3-ethyl-2,5-dimethylpyrazine was in all cases significantly different from the control. Detailed precursor studies revealed that the production of 2-acetyl-1-pyrroline by B. cereus ATCC 27522 proceeds via acetylation of 1-pyrroline, a metabolic degradation product of proline and ornithine. Comparison of results obtained from dynamic headspace and simultaneous steam distillation - solvent extraction showed that the use of a non-thermal extraction method is essential to obtain reliable results on the biological formation of these Maillard flavour compounds. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1230 / 1238

页数：9

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