VOLATILE COMPOUNDS PRODUCED FROM PEANUT OIL HEATED WITH DIFFERENT AMOUNTS OF CYSTEINE

被引：8

作者：

CHUNG, TY ^{[1
]}

EISERICH, JP ^{[1
]}

SHIBAMOTO, T ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT ENVIRONM TOXICOL, DAVIS, CA 95616 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 08期

关键词：

PEANUT OIL; VOLATILE COMPOUNDS; CYSTEINE; HETEROCYCLIC COMPOUNDS;

D O I：

10.1021/jf00044a032

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile compounds produced in the headspace of peanut oil heated with cysteine (0.5-10.0 g) at 200 degrees C for 5 h were collected by a simultaneous purging and solvent extraction apparatus. Volatiles in the extracts were analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Ninety-eight compounds were positively identified among over 150 gas chromatographic peaks. The majority of these were sulfur-containing compounds such as thiophenes, thiazoles, thiazolines, thiazolidines, and cyclic polysulfides. The two most abundant sulfur-containing compounds were 2-methylthiazolidine and 2-methyl-2-thiazoline. Decarboxylation of cysteine at high temperatures and subsequent reaction with aldehydes was proposed as a formation mechanism of both 2-alkylthiazolidines and 2-alkyl-2-thiazolines.

引用

页码：1743 / 1746

页数：4

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