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首页> 外文期刊>Food research international >Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide
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Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide

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

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摘要

The volatile compounds formed from the Maillard reaction in a model system treated with/without supercritical carbon dioxide (SC-CO_2, 40 MPa, 140 ℃) were investigated at three molar ratios (3:1, 1:1, and 1:3) of ribose to cysteine. The headspace volatiles generated in the reaction mixtures were examined by SPME in combination with GC-MS. The ratio of ribose to cysteine had complex effects on the volatiles formation and those effects got further complicated by the SC-CO_2 treatment. The formation of thiols and polysulfur heterocyclic compounds was generally favoured at an equal molar ratio of reactants; disulfides were favoured at low ratio of ribose to cysteine; while the effect of reactant ratios on the formation of thiophenes and fused bicyclic compounds did not follow a consistent pattern. SC-CO_2 treatment resulted in a reduction of most volatiles, however, promoted the formation of some well-known meaty aromatic compounds.
机译：在三种摩尔比（3：1、1：1和1：3）下研究了在有/没有超临界二氧化碳（SC-CO_2、40 MPa，140℃）处理的模型系统中由美拉德反应形成的挥发性化合物。核糖到半胱氨酸。通过SPME与GC-MS结合检测反应混合物中产生的顶空挥发物。核糖与半胱氨酸的比例对挥发物的形成有复杂的影响，而SC-CO_2处理则使这些影响更加复杂。通常在反应物等摩尔比的情况下，硫醇和多硫杂环化合物的形成是有利的。二硫化物在核糖与半胱氨酸的比率低时受到青睐；反应物比例对噻吩和稠合双环化合物形成的影响并不一致。 SC-CO_2处理导致大多数挥发物的减少，但是促进了一些众所周知的肉类芳香化合物的形成。

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