Taste-Active Maillard Reaction Products in Roasted Garlic (<i>Allium sativum</i>)
作者:Junichiro Wakamatsu、Timo D. Stark、Thomas Hofmann
DOI:10.1021/acs.jafc.6b02396
日期:2016.7.27
In order to gain first insight into candidate Maillard reaction products formed upon thermal processing of garlic, mixtures of glucose and S-allyl-l-cysteine, the major sulfur-containing amino acid in garlic, were low-moisture heated, and nine major reaction products were isolated. LC-TOF-MS, 1D/2D NMR, and CD spectroscopy led to their identification as acortatarin A (1), pollenopyrroside A (2), epi-acortatarin
为了初步了解大蒜热处理后形成的候选美拉德反应产物,将葡萄糖和大蒜中主要的含硫氨基酸S-烯丙基-1-半胱氨酸的混合物进行了低水分加热,并进行了九次主要反应产品被分离。LC-TOF-MS,一维/二维NMR,和CD光谱导致他们识别为acortatarin A(1),pollenopyrroside A(2),外延-acortatarin A(3),xylapyrroside A(4),5-羟甲基-1- -[[(5-羟甲基-2-呋喃基)甲基] -1 H-吡咯-2-羰基-氢化物(5),3-(烯丙基硫基)-2-(2-甲酰基-5-羟甲基-1 H-吡咯-1-基)丙酸(6),(4 S)-4-(烯丙基硫代甲基)-3,4-二氢-3-氧代-1 H-吡咯并[2,1- c ] [1,4]恶嗪-6-甲醛(7),(2 R)-3-(烯丙基硫基)-2-[((4 R)-4-(烯丙基硫基甲基)-6-甲酰基-3-氧代-3,4-二氢吡咯并-[1