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Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study.
Lei, Liming; Wang, Shang; Zhao, Ziqian; Dou, Shaohua; Zhang, Sufang; Wang, Yi; Gao, Pengxun; Xu, Xianbing; Dong, Liang.
Afiliación
  • Lei L; School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
  • Wang S; School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
  • Zhao Z; Dalian Huamei School, Dalian 116650, Liaoning, China.
  • Dou S; College of Life and Health, Dalian University, Dalian 116622, Liaoning, China. Electronic address: doushaohua@dlu.edu.cn.
  • Zhang S; School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
  • Wang Y; School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
  • Gao P; School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
  • Binchen Wang; School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
  • Xu X; School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
  • Dong L; School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China. Electronic address: dongliang@dlpu.edu.cn.
Food Res Int ; 188: 114454, 2024 Jul.
Article en En | MEDLINE | ID: mdl-38823832
ABSTRACT
The Amadori rearrangement products are an important flavor precursor in the Maillard reaction. Its thermal decomposition products usually contribute good flavors in foods. Therefore, investigating the thermal breakdown of Amadori products is significant for understanding the flavor forming mechanism in the Maillard reaction. In this study, volatiles from thermal decomposition of Amadori products in cysteine and glucose Maillard reaction was investigated by a thermal desorption cryo-trapping system combined with gas chromatography-mass spectrometry (GC-MS). A total of 60 volatiles were detected and identified. Meanwhile, the forming mechanism of 2-methylthiophene, a major decomposition product, was also investigated by using density functional theory. Seventeen reactions, 12 transition states, energy barrier and rate constant of each reaction were finally obtained. Results reveal that it is more likely for Amadori products of cysteine and glucose to undergo decomposition under neutral or weakly alkaline conditions.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reacción de Maillard / Cisteína / Compuestos Orgánicos Volátiles / Glucosa / Cromatografía de Gases y Espectrometría de Masas Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: China

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reacción de Maillard / Cisteína / Compuestos Orgánicos Volátiles / Glucosa / Cromatografía de Gases y Espectrometría de Masas Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: China
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