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首页> 外文期刊>Advance journal of food science and technology >Odor-Active (E)-4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars
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Odor-Active (E)-4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars

机译：L-异亮氨酸与糖的美拉德反应在烘焙咖啡中产生的气味活性（E）-4-甲基-3-己酸

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摘要

This study describes a novel odor-active unsaturated aliphatic acid in roasted Brazilian Arabica coffee. (E)-4-Methyl-3-hexenoic acid ((E)-4M3H), which is responsible for a sweaty odor, was identified for the first time using Gas Chromatography-Mass Spectrometry/Olfactometry (GC-MS/O), Aroma Extract Dilution Analysis (AEDA) and Multidimensional Gas Chromatography-Mass Spectrometry (MDGC-MS); its (Z)-isomer was also determined. Additionally, we conducted a model formation experiment to detect the presence of 4M3H in coffee and found that it may be produced nonstereoselectively in the Maillard reactions of L-isoleucine with sugars (xylose, fructose, glucose, rhamnose and sucrose). We also found that 2-methylbutanal derived from L-isoleucine and sugar degradation compounds such as a-dicarbonyl compounds (glyoxal, 2-oxopropanal, 2, 3-butanedione and 2, 3-pentanedione) and α-hydroxy ketones (1-hydroxy-2-propanone and 3-hydroxy-2-butanone) are key factors in the formation of 4M3H. Based on these results, we propose a series of potential nonstereoselective formation pathways for 4M3H.
机译：这项研究描述了一种烤巴西阿拉比卡咖啡中的新型气味活性不饱和脂肪酸。使用气相色谱-质谱/比色法（GC-MS / O）首次鉴定出产生汗臭味的（E）-4-甲基-3-己酸（（E）-4M3H），香气提取物稀释分析（AEDA）和多维气相色谱-质谱（MDGC-MS）；还确定了其（Z）异构体。此外，我们进行了模型形成实验，以检测咖啡中4M3H的存在，发现它可能是L-异亮氨酸与糖（木糖，果糖，葡萄糖，鼠李糖和蔗糖）的美拉德反应中非立体选择性产生的。我们还发现，2-甲基丁醛衍生自L-异亮氨酸和糖降解化合物，例如α-二羰基化合物（乙二醛，2-氧丙醛，2、3-丁二酮和2,3-戊二酮）和α-羟基酮（1-羟基-2-丙酮和3-羟基-2-丁酮是形成4M3H的关键因素。基于这些结果，我们提出了一系列潜在的4M3H非立体选择性形成途径。

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