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Effects of urea, carnosine, DNA on volatile generation from Maillard reaction model system of ribose and cysteine.

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。

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摘要

This thesis is composed of four chapters dedicated to meat flavor research. The first chapter is a literature review section covering aspects related to meat volatiles from their sources to their generation as well as factors influencing the aroma profile of meat volatile. The rest three chapters consist of three original studies investigating the effects of urea, carnosine and DNA on volatile generation from Maillard reaction of ribose and cysteine, respectively.; Urea, carnosine and DNA were added separately into the mixtures of cysteine and ribose, which were heated to the roasting temperature of 180°C for 2 hours at both pH 5 and 8.5. Volatiles identified from the reaction system of ribose and cysteine showed that sulfur-containing compounds such as thiophenes, thiazoles and thiophenethiols were the most abundant compounds. The addition of urea into tire reaction mixture caused the disappearance or reduction in content of some sulfur-containing compounds, but resulted in the generation of several important nitrogen-containing volatiles, like pyrazine, methylpyrazine, 2,5 (or 2,6)-dimethylpyrazine and other alkylpyrazines, which are known to elicit roast, nutty flavor notes. A plausible explanation for this phenomenon is that ammonia can be released from urea upon heating and the ammonia competes with hydrogen sulfide liberated from cysteine to react with other reaction precursors to produce nitrogen-containing compounds such as alkylpyrazines.; Carnosine and DNA both affected volatile formation from the reaction of ribose and cysteine in complex manners. They mitigated the sulfurous, meaty aroma by reducing the concentration of some well-known meat flavor compounds such as 2-methyl-3-furanthiol, 2-furfurylthiol, 2-methyl-3-thiophenethiol and their associated dimers as well as some thiophenes. On the other hand, like urea, they facilitated the generation of several important nitrogen-containing compounds such as pyrazine, methylpyrazine, dimethylpyrazine cyclopentapyrazine and thiazoles. In DNA involved thermal reactions, 2-furfuryl alcohol was the characteristic compound, which elicits a sugary aroma. It reacted with hydrogen sulfide to form 2-thiophenemethanol, and possibly it can also react with adenine to produce kinetin (N-furfuryladenine). The results suggested that carnosine and DNA act as limited nitrogenous sources to facilitate the formation of nitrogen containing compounds. This thesis work helps understanding the effects of these compounds on flavor formation during meat cookery.
机译：本文由四个章节组成，专门研究肉类风味。第一章是文献综述部分，涵盖了与肉挥发物的来源和产生有关的方面，以及影响肉挥发物香气特征的因素。其余三章包括三项原始研究，分别研究了尿素，肌肽和DNA对核糖和半胱氨酸的美拉德反应产生的挥发物的影响。将尿素，肌肽和DNA分别添加到半胱氨酸和核糖的混合物中，将其在pH 5和8.5下加热至180°C的烘烤温度2小时。从核糖和半胱氨酸的反应体系中鉴定出的挥发物表明，含硫化合物如噻吩，噻唑和噻吩硫醇是最丰富的化合物。向轮胎反应混合物中添加尿素会导致某些含硫化合物的含量消失或减少，但会导致生成几种重要的含氮挥发物，例如吡嗪，甲基吡嗪，2,5（或2,6）-已知会引起烘烤，坚果味的二甲基吡嗪和其他烷基吡嗪。这种现象的合理解释是，加热时氨可从尿素中释放出来，氨与半胱氨酸释放出的硫化氢竞争，与其他反应前体反应生成含氮化合物，例如烷基吡嗪。肌肽和DNA都以复杂的方式影响核糖和半胱氨酸反应中的挥发物形成。他们通过降低一些著名的肉类香精化合物（例如2-甲基-3-呋喃硫醇，2-糠硫醇，2-甲基-3-噻吩硫醇及其相关的二聚体以及某些噻吩）的浓度来减轻含硫的，肉类的香气。另一方面，它们像尿素一样，促进了几种重要的含氮化合物的生成，例如吡嗪，甲基吡嗪，二甲基吡嗪环戊哒嗪和噻唑。在涉及DNA的热反应中，2-糠醇是特征性化合物，会引起含糖的香气。它与硫化氢反应生成2-硫代苯乙醇，也可能与腺嘌呤反应生成激动素（N-糠基腺嘌呤）。结果表明肌肽和DNA充当有限的含氮源，促进了含氮化合物的形成。这项工作有助于了解这些化合物对肉类烹饪过程中风味形成的影响。

著录项

  • 作者

    Chen, Yong.;

  • 作者单位

    Rutgers The State University of New Jersey - New Brunswick.;

  • 授予单位 Rutgers The State University of New Jersey - New Brunswick.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2002
  • 页码 151 p.
  • 总页数 151
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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