数字农科院2.0

Characterization Of Initial Reaction Intermediates In Heated Model Systems Of Glucose, Glutathione, And Aliphatic Aldehydes

文献类型： 外文期刊

作者： Wang, TZ; Zhen, DW; Tan, J; Xie, JC; Cheng, J; Zhao, J

作者机构：

关键词： Glutathione; Aliphatic Aldehyde; Intermediate; Mechanism; Meat Flavor; Maillard Reaction; Lipid Degradation

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2020 年 305 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： To understand the effect of lipid degradation on Maillard formation of meaty flavors, initial reaction intermediates in model systems of glucose-glutathione with hexanal, (E)-2-heptenal, or (E,E)-2,4-decadienal were identified by HPLC-MS and by NMR. Besides Amadori compounds, hemiacetals and thiazolidines via addition of sulfhydryl to carbonyl or to the conjugated olefinic bond were found. Concentrations of all intermediates increased with reaction time while degradation of the intermediates with a glutathione moiety helped formation of thiazolidines with cysteinylglycine. The unsaturated aldehydes (E)-2-heptenal and (E,E)-2,4-decadienal exhibited high reactivity against glucose for glutathione, yielding higher levels of intermediate compounds than from glucose. Heating prepared intermediates reversibly released the original aldehydes, which caused various compounds formed by retro-aldol, oxidation, etc. to react with H2S and NH3. Among them, formation pathways including 3-nonen-2-one, 2-hexanoylfuran, and six dialkylthiophenes (e.g., 2-ethyl-5-(1-methylbutyl)thiophene) were proposed for the first time.

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