Volatiles from the Thermal Interaction of E-2-Pentenal with Methionine or Cysteine under Non-Aqueous Conditions

机译：非水条件下E-2-戊醛与蛋氨酸或半胱氨酸的热相互作用产生的挥发物

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A large number of volatiles were detected in the headspace above model systems containing E-2-pentenal and methionine or cysteine following thermal treatment (140℃ for 40 min). Alkylpyridines were the major nitrogen-containing group of compounds detected in both systems. Experiments with glutamine-amino-~(15)N confirmed that the majority of alkylpyridines in these systems were formed by reactions between amino acid-derived volatiles and E-2-pentenal or its thermal-degradation products, in the presence of free ammonia. The formation and odour-quality attributes of 3-methylthiopentanal and 3-(methylthiomethyl)pyridine, two interesting sulfur-containing compounds detected in the headspace above the E-2-pentenal/methionine system, are also described.

机译：热处理（140℃40分钟）后，在含有E-2-戊烯和蛋氨酸或半胱氨酸的模型系统上方的顶部空间中检测到大量挥发物。烷基吡啶是在两个系统中检测到的主要含氮化合物。用谷氨酰胺-氨基-（15）N进行的实验证实，在这些系统中，大多数烷基吡啶是由氨基酸衍生的挥发物与E-2-戊烯醛或其热降解产物在游离氨存在下的反应形成的。还介绍了在E-2-戊烯/蛋氨酸系统上方的顶空中检测到的两种有趣的含硫化合物3-甲硫基戊醛和3-（甲硫基甲基）吡啶的形成和气味质量属性。

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来源
《Food flavor : Chemistry, sensory evaluation, and biological activity》|2005年|P.176-188|共13页
会议地点 Honolulu HI(US)
作者
Dimitrios Zabaras; Peter Varelis;
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Food Quality Stream, CSIRO/Food Science Australia, P.O. Box, North Ryde, NSW 2113, Australia;

Food Quality Stream, CSIRO/Food Science Australia, P.O. Box, North Ryde, NSW 2113, Australia Department of Biological, Chemical and Physical Sciences, llinois Institute of Technology, Chicago IL 60501-1957;

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正文语种 eng
中图分类食用香料、香精;
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Volatiles from the Thermal Interaction of E-2-Pentenal with Methionine or Cysteine under Non-Aqueous Conditions

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