Influence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribose

机译：DNA对半胱氨酸和核糖美拉德反应产生的挥发物的影响

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The effects of DNA on thermal flavor generation were investigated using the Maillard reaction model system containing cysteine and ribose, which were heated to the roasting temperature of 180 ℃ for 2 hours at pH 5 and pH 8.5. The volatiles and semi-volatile compounds identified from the liquid phase of the reaction systems of ribose and cysteine with or without DNA indicated that DNA affected volatile formation in a complex manner. A typical compound derived from DNA-involved thermal reaction was 2-furfuryl alcohol, which elicits a sugary aroma. DNA mitigated the sulfurous, meaty aroma by reducing the concentration of some well-known meaty flavor compounds such as 2-methyl-3-furanthiol, 2-methyl-3-thiophenethiol, 2-furfurylthiol and their associated dimers as well as some thiophenes. On the other hand, DNA promoted the formation of several important nitrogen-containing volatiles such as methylpyrazine, 2-acetylthiazole, cyclopentapyrazine and 2,6-dimethylpyrazine, which are known to elicit roasty, nutty flavor notes. Although DNA can act as a nitrogenous source, it should not be regarded as a major donor in the formation of nitrogen-containing compounds.

机译：使用含有半胱氨酸和核糖的美拉德反应模型系统研究了DNA对热风味产生的影响，将其在pH 5和pH 8.5下加热到180℃的烘烤温度2小时。从具有或不具有DNA的核糖和半胱氨酸的反应体系的液相中鉴定出的挥发性物质和半挥发性化合物表明，DNA以复杂的方式影响了挥发性物质的形成。来自涉及DNA的热反应的典型化合物是2-糠醇，它会发出含糖的香气。 DNA通过降低某些著名的肉类风味化合物（例如2-甲基-3-呋喃硫醇，2-甲基-3-噻吩硫醇，2-糠硫醇及其相关的二聚体和某些噻吩）的浓度来减轻含硫的肉类香气。另一方面，DNA促进了几种重要的含氮挥发物的形成，例如甲基吡嗪，2-乙酰基噻唑，环戊哌嗪和2,6-二甲基吡嗪，它们会引起烘烤，坚果味。尽管DNA可以作为含氮源，但在形成含氮化合物时，不应将其视为主要供体。

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《American Chemical Society(ACS) National Meeting; 20010826-20010830; Chicago,IL; US》|2001年|P.427-442|共16页
会议地点 Chicago IL(US);Chicago IL(US)
作者
Yong Chen; Chee-Kok Chin; Chi-Tang Ho;
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Departments of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901-8520;

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正文语种 eng
中图分类一般性问题;
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1. Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine [J] . Chen Y, Ho CT Journal of Agricultural and Food Chemistry . 2002,第8期

机译：肌苷对核糖和半胱氨酸美拉德反应挥发物产生的影响。
2. Effect of urea on volatile generation from Maillard reaction of cysteine and ribose. [J] . Chen Y, Xing J, Chin CK, Journal of Agricultural and Food Chemistry . 2000,第8期

机译：尿素对半胱氨酸和核糖的美拉德反应产生的挥发物的影响。
3. Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide [J] . Honggao Xu, Xuan Liu, Jian Zhao, Food research international . 2008,第7期

机译：核糖半胱氨酸比对超临界二氧化碳中美拉德反应中挥发性化合物形成的影响
4. Maillard Volatile Generation from Reaction of Glucose with Dipeptides, Gly-Ser, and Ser-Gly [C] . Chih-Ying Lu, Richard Payne, Zhigang Hao, Food flavor : Chemistry, sensory evaluation, and biological activity . 2005

机译：葡萄糖与二肽，Gly-Ser和Ser-Gly反应产生的美拉德挥发物
5. Effects of urea, carnosine, DNA on volatile generation from Maillard reaction model system of ribose and cysteine. [D] . Chen, Yong. 2002

机译：尿素，肌氨酸，DNA对核糖和半胱氨酸美拉德反应模型系统挥发物生成的影响。
6. The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates [O] . Admire Munanairi, Steven K. O’Banion, Ryan Gamble, -1

机译：核糖脱氧核糖和糖磷酸酯的多重美拉德反应
7. The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates [O] . Admire Munanairi, Steven K. O’Banion, Ryan Gamble, 2007

机译：核糖和脱氧糖糖和糖磷酸糖的多个毛状反应
8. Temperature Influence on Acetyllysine Interaction with Glucose in Model Systemsdue to Maillard Reaction [R] . Narayan, K. A., Cross, M. E. 1992

机译：温度对美拉德反应模型系统中乙酰赖氨酸与葡萄糖相互作用的影响

Influence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribose

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