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GENERATION OF ALDEHYDES FROM MAILLARD REACTION OF GLUCOSE AND AMINO ACIDS

机译：从葡萄糖和氨基酸的美丽反应中产生醛

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Maillard reaction was recognized as the major source for the generation of flavor and color in thermally processed foods. Many steps in Maillard reaction can produce carbonyl compounds. The most important of them is Strecker degradation, during which amino acids react with dicarbonyl compounds, followed by decarboxylation and oxidation to produce Strecker aldehydes. Strecker aldehydes are important flavor compounds and active intermediates for other reactions. The reactivity and volatility of those carbonyl compounds make them difficult to analyze using traditional methods. Cystamine easily reacts with volatile carbonyl compounds to quantitatively produce thiazolidines, which are much more stable than their corresponding carbonyl compounds. In this study, we have employed the cystamine derivatization reaction to study the generation of aldehydes from reaction of glucose with different amino acids.
机译：美丽的反应被认为是在热处理食物中产生风味和颜色的主要来源。美丽的反应中的许多步骤可以产生羰基化合物。它们中最重要的是Strecker降解，在此期间氨基酸与二羰基化合物反应，然后用脱羧和氧化来产生牛磺酸醛。 Strecker醛是重要的风味化合物和其他反应的活性中间体。这些羰基化合物的反应性和挥发性使得它们难以使用传统方法分析。胱胺容易用挥发性羰基化合物反应以定量生产噻唑烷，这比其相应的羰基化合物更稳定。在这项研究中，我们使用胱胺衍生化反应，以研究醛与不同氨基酸的反应的产生。

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