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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
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Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

机译：谷胱甘肽与还原糖之间的美拉德反应中形成的芳香活性化合物的研究

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摘要

Aroma-active compounds formed during the thermal reaction between glutathione (GSH) and reducing sugars were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O) with aroma extract dilution analysis (AEDA). Application of AEDA to glutathione Maillard reaction products (GSH MRPs) led to the identification of 19 aroma-active compounds in the thermal reaction of glutathione with glucose or fructose. In addition, the carbohydrate module labeling (CAMOLA) approach was also employed to elucidate the formation pathways for selected target sulfur aroma compounds, such as 5-methylthiophene-2-carbaldehyde and 3-methylthiophene-2-carbaldehyde, which have not been reported previously. The intact carbon skeleton of glucose via 3-deoxyhexosone is incorporated into 5-methylthiophene-2-carbaldehyde with the hydrogen sulfide of GSH. On the other hand, the formation of 3-methylthiophene-2-carbaldehyde may occur via the recombination of a C-4 sugar fragment and mercaptoacetaldehyde.
机译：谷胱甘肽（GSH）和还原糖之间的热反应过程中形成的香气活性化合物通过气相色谱-质谱（GC-MS）和GC-嗅觉仪（GC-O）以及芳香提取物稀释分析（AEDA）进行分析。 AEDA在谷胱甘肽美拉德反应产物（GSH MRPs）中的应用导致在谷胱甘肽与葡萄糖或果糖的热反应中鉴定出19种芳香活性化合物。此外，还采用了碳水化合物模块标记（CAMOLA）方法来阐明选定的目标硫香气化合物（如5-甲基噻吩-2-甲醛和3-甲基噻吩-2-甲醛）的形成途径，这些以前未见报道。 。经由3-脱氧己酮将完整的葡萄糖碳骨架与GSH的硫化氢结合到5-甲基噻吩-2-甲醛中。另一方面，可通过C-4糖片段和巯基乙醛的重组发生3-甲基噻吩-2-甲醛的形成。

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