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 Maillardreactionproducts 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 reactionproducts were isolated. LC-TOF-MS, 1D/2D NMR, and CD spectroscopy led to their identification as acortatarin A (1), pollenopyrroside A (2), epi-acortatarin