Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Impact of High Temperature on the Maillard Reaction between Ribose and Cysteine in Supercritical Carbon Dioxide

  • Xu, Honggao (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • He, Wenhao (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Liu, Xuan (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Gao, Yanxiang (College of Food Science and Nutritional Engineering, China Agricultural University)
  • Published : 2009.02.28
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Abstract

An aqueous ribose-cysteine model system (initial pH 5.6) was conventionally heated to the same browning at varying temperatures ($120-180^{\circ}C$), supercritical carbon dioxide (SC-$CO_2$, 20 MPa) was also applied on the same matrices for same periods at each temperature and about 20% reduction of the absorbance at 420 nm was observed as compared with sole thermal treatment. The headspace volatiles from Maillard reaction mixtures were analyzed by solid-phase microextraction (SPME) in combination with gas chromatography and mass spectrometry (GC-MS), and predominated with sulfur containing compounds, such as thienothiophenes, polysulfur alicyclics, thiols, and disulfides. Reaction temperature exhibited complex effects on volatiles formation and those effects became further complicated by the SC-$CO_2$ treatment. The formation of noncarbonyl polysulfur heterocyclic compounds and thienothiophenes was generally favored at high temperatures. Most volatiles were inhibited in SC-$CO_2$ as compared with thermal treatment alone, however, the well-known meaty aromatic compounds, such as thiols and disulfides, were obviously enhanced.

Keywords

References

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