Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction
作者:Ai-Nong Yu、Zhi-Wei Tan、Fa-Song Wang
DOI:10.1016/j.foodchem.2011.11.111
日期:2012.6
The sulphur aroma compounds produced from a phosphate-buffered solution (pH 8) of l-cysteine and l-, l-[1-13C] or l-[4-13C] ascorbic acid, heated at 140±2°C for 2h, were examined by headspace SPME in combination with GC-MS. MS data indicated that C-1 of l-ascorbic acid was not involved in the formation of sulphur aroma compounds. The sulphur aroma compounds formed by reaction of l-ascorbic acid with
由L-半胱氨酸和L-,L- [1-13C]或L- [4-13C]抗坏血酸的磷酸盐缓冲溶液(pH 8)产生的硫香气化合物,在140±2°C下加热2h通过顶空SPME与GC-MS结合进行检测。MS数据表明1-抗坏血酸的C-1不参与硫香气化合物的形成。通过L-抗坏血酸与L-半胱氨酸反应形成的硫芳香化合物主要包含噻吩,噻唑和含硫的脂环族化合物。在这些化合物中,1-丁烷硫醇,二乙基二硫化物,5-乙基-2-甲基噻唑,顺式和反式-3,5-二甲基-1,2,4-三硫杂环戊烷,噻吩并[2,3-b]噻吩,噻吩并[3] ,2-b]噻吩,顺式和反式-3,5-二乙基-1,2,4-三硫杂环戊烷,1,2,5,6-四噻吩,2-乙基噻吩并[2,3-b]噻吩,2,4 ,6-三甲基-1,3,5-trithiane和环状八原子硫(S8)仅通过l-半胱氨酸降解而形成,其余部分则通过l-抗坏血酸降解产物(例如羟基丁二酮,丁二酮,乙醛,